Time 15m Yield about 1-1/2 cups. Number Of Ingredients 7 Steps:
In a large bowl, combine cream cheese and salad dressing mix. Stir in the corn, red pepper, olives and jalapeno. Serve with tortilla chips or vegetables.
Time 45m Yield 6 to 10 servings Number Of Ingredients 13 Steps:
Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely. Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.
Time 30m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat a grill to medium-high heat. Add the corn and grill, turning onto all sides, until evenly browned, about 10 minutes. Set aside to cool slightly, then remove the kernels. Put a cast-iron skillet on the grill and heat. Drizzle with some olive oil and add the onions. Cook until translucent, about 5 minutes. Add the poblano slices and season with salt and pepper. Add the corn kernels to the skillet, then add the cheese and mix to combine. Continue to cook until the cheese is melted, about 5 minutes. Serve with tortilla chips and/or plantain chips for dipping.
Time 5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mix together the sour cream and mayo, then add the red pepper flakes, onion flakes and cumin. Then add the cheese and the corn and stir until well coated. Refrigerate overnight so the flavors blend. Serve with Frito’s Scoops.
