o make the creamy mustard dip, combine all ingredients in a
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
combine butter and cream cheese in the microwave until smooth, stirring frequently.
add corn and jalepenos to the butter and cream cheese mixture and stir together.
transfer to a small crockpot to keep warm.
serve with tortilla chips.
br>To make the mango dip (can be done ahead of
Add the scallions, onion, garlic, corn and cook until well combined
Mix all ingredients together and place in an oven proof dish and bake for 20 minutes or microwave for 5 minutes.
If microwaving make sure to stir a couple times.
Serve with corn chips!
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.
elted.
Add salt, pepper, corn, red pepper, onion, jalapeno, and
Combine all ingredients except for corn chips and additional jalapenos.
Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste.
Bake at 350 for about 25 minutes until browning and bubbly.
Serve hot with corn chips.
Prepare Spicy Seasoning Mix. Store in airtight
Brown meat and onion in shortening; add seasonings.
(May use more chili powder if you want it really spicy.)
Stir in tomato sauce.
Cover and simmer for 15 minutes.
Add beans.
Heat oil in a large saucepan on medium heat. Saute onion, chili pepper and coriander for 4 mins, until onion softens. Stir in chopped bacon and cook 3-4 mins, until golden.
Mix in potato and corn kernels. Stir in milk, stock and creamed corn. Bring to a boil. Reduce heat to low and simmer for 20 mins, until potato is tender. Season to taste. Top with cheese and cilantro.
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
igh heat. Add half the corn and the onion and saute
ater.
Add the chopped corn kernels to the masa mixture
Combine all ingredients except chips in a slow cooker.
Cover and cook on low setting for one to 2 hours, until heated through and cream cheese is melted.
Serve with corn chips.
igh heat.
Add the corn, salt, and pepper.
Cook
br>Stir in fish and corn. Whisk egg white in a
Cook the corn in a pot of boiling water.
Be careful not to overcook.
Drain,& scrape the kernels off the cobs into a bowl.
Add peppers, green onions, cilantro and tomatoes& toss.
In a food processor, mix the rest of the ingredients until smooth.
Add the dressing to the salad& mix lightly.
Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.
Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
Cover and chill at least 3 hours.
The longer you chill this the better it is.