o make the creamy mustard dip, combine all ingredients in a
Salsa: Heat corn in a dry large nonstick
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.
To make the corn cakes, pulse corn in a food processor a
ater.
Add the chopped corn kernels to the masa mixture
Preheat the oven to 350\u00b0F Grease a 9 x 13 x 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
Serve the dip warm from the oven with corn chips.
igh heat.
Add the corn, salt, and pepper.
Cook
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.
Slice the kernels off the corn cob.
Cut bacon into
Mix all ingredients together.
Refrigerate.
Flavor is best after several hours refrigeration.
If doubling recipe, use only 1 1/2 cups mayonnaise.
In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
Stir well.
Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
Stir with a wooden spoon (are whatever you have) til all is combined.
Cover and chill for 2 hours or overnight.
(overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.
In a small frying pan, cook bacon until crisp then drain on paper towels and let cool.
Beat cream cheese until smooth. Stir in bacon, creamed corn, sour cream and spring onions. Serve.
Preheat the broiler. Spread one side of bread with butter and place on a baking pan. Broil, buttered side up, until golden. Turn; sprinkle with cheese. Broil for 1 min or until golden. Cut into fingers.
Mix sweet corn, avocado, ricotta, sour cream, chili sauce and cilantro in a medium bowl. Serve with cheesy bread.
Bring 2 cups water to a boil in a small saucepan. Add chicken then reduce heat to low and simmer, covered, for 10 mins, or until chicken is cooked through. Let chicken cool in liquid for 10 mins then drain. Shred chicken finely using 2 forks. Combine shredded chicken with cream cheese, creamed corn, parsley and chives.
In a skillet, brown and cook ground beef on low heat for 10 minutes, and drain.
Transfer to slow cooker, and add onion, corn, salsa, and cheese.
Cover and cook on low for 1 hour. Remove lid and stir.
Serve with tortilla chips.
combine corn,beans,salsa,and spices.
stir in cubes of cream cheese
bake 350 degrees for 25 minutes.
(DO NOT STIR).
Serve with tortilla chips.
Mix together and bake 15 minutes at 350\u00b0. Serve warm or cold with chips. (Better warm.)
Pre heat oven to 350\u00b0F.
In a large mixing bowl combine all ingredients until well combined.
Spoon into a 1 quart glass casserole dish
Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
Serve warm with chips.
Put butter and cream cheese in
microwave. Cook on Medium until butter melts.
Beat until smooth (will appear curdled). Drain corn (reserving juice) and add to cream cheese mixture. Add peppers and cumin to taste. Stir in corn juice to desired consistency, being careful not to get too runny. Serve warm.
A chafing dish is perfect.
Mix and refrigerate.
Serve with large Fritos.
I usually double this recipe.