Time 40m Yield about 3 cups. Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.
Time 45m Yield 48 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro. Bake in the preheated oven 30 minutes, or until hot bubbly
Time 1h25m Yield 20 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray. Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl. Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy. Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish. Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
Time 1h10m Yield 12 to 16 servings Number Of Ingredients 17 Steps:
Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!) In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.) Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.
