Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes. Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender. Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes. Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top. Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown. Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm. Enjoy!
Time 10m Yield 32 Number Of Ingredients 7 Steps:
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
Yield 10 servings Number Of Ingredients 13 Steps:
Preheat a large heavy-bottomed pan over high heat. Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs. While the corn cooks, preheat the oven to 350°F (180°C). Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more. Remove the pan from heat and stir in the corn kernels, ½ cup Frank’s® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder. Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes. Drizzle the remaining Frank’s® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips. Enjoy!
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix all ingredients together. Refrigerate overnight if possible. Serve with corn chips, such as Frito’s.
Time 15m Yield 8-10 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Time 45m Yield 10-12 serving(s) Number Of Ingredients 12 Steps:
Prepare a 2 quart baking dish with nonstick spray. Preheat oven to 350°F. Heat butter in skillet until melted. Add salt, pepper, corn, red pepper, onion, jalapeno, and garlic, and cook, stirring occasionally, until veggies are softened. Meanwhile, in a separate bowl, combine cream cheese, mayonnaise, shredded cheese, and cayenne pepper. Mix well. When veggies are softened, remove from heat and stir into the cheese mixture. Pour dip into prepared baking dish. Bake for 30 minutes, until dip is bubbly and brown. Serve with tortilla chips!
