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Spicy Mexican Cream Cheese Dip
Appetizer Mexican

Spicy Mexican Cream Cheese Dip

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
  3. 3 Bake in the preheated oven for 20 minutes.
  4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
  5. 5 Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

By Jen Ciemiewicz

Jen's Nachos
Appetizer Mexican

Jen's Nachos

4.3

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
  2. 2 Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
  3. 3 While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

By Jenzy Nester

Corn in a Cup (Elote en Vaso)
Appetizer Mexican

Corn in a Cup (Elote en Vaso)

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
  2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
  3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Hot Corn Dip
Appetizer Mexican

Hot Corn Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
  3. 3 Bake in the preheated oven 30 minutes, or until hot bubbly

By Corinne Doubiago

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
  3. 3 Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
  4. 4 Serve warm.

By Ashley Wellner's Kitchen

Corn Dip II
Appetizer Mexican

Corn Dip II

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

By CALVINANDHENRY

Charred Corn and Black Bean Salsa
Appetizer Mexican

Charred Corn and Black Bean Salsa

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.
  3. 3 Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.
  4. 4 Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.

By Kate O'Neill

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

3.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
  2. 2 Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
  3. 3 Transfer dip to a slow cooker to keep warm.

By Amanda Uher

Mexi Corn Dip
Appetizer Mexican

Mexi Corn Dip

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.
  2. 2 Add Mexican cheese blend; stir until evenly mixed.
  3. 3 Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

By alleycat2277

Heather's Cilantro, Black Bean, and Corn Salsa
Appetizer Mexican

Heather's Cilantro, Black Bean, and Corn Salsa

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
  3. 3 Gently mix in lime juice and avocado.
  4. 4 Drizzle with olive oil to serve.

By hvoeltner

Veggie Nachos
Appetizer Mexican

Veggie Nachos

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place tortilla chips on a large serving plate.
  2. 2 Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
  3. 3 Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

By ChefGirl B ME

Air Fryer Mexican Street Corn Fritters
Appetizer Mexican

Air Fryer Mexican Street Corn Fritters

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Preheat an air fryer to 370 degrees F (190 degrees C). Separate out 1/2 cup corn and set aside; pour remaining corn into the bowl of a food processor. Add flour, egg, sour cream, and mayonnaise. Pulse until mixture is incorporated.
  2. 2 Pour contents of the food processor into a mixing bowl. Add reserved 1/2 cup corn, onion, cheese, cilantro, lime juice, chili powder, salt, and granulated garlic. Mix well.
  3. 3 Sauce:
  4. 4 Place a perforated parchment liner into the air fryer. Using a scoop, place 2-tablespoon dollops of fritter mixture into the basket. Air-fry fritters for 12 minutes, flipping at the halfway mark.
  5. 5 Mix sour cream and lime juice together. Drizzle over cooked Mexican street corn fritters.

By thedailygourmet

Skinny Seven Layer Dip
Appetizer Mexican

Skinny Seven Layer Dip

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
  3. 3 Spread the shredded lettuce over a 12-inch serving platter.
  4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
  5. 5 Spread the prepared sour cream mixture over the corn.
  6. 6 Gently spread the avocado mixture on top of the sour cream.
  7. 7 Pour the salsa evenly over the avocado mixture.
  8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

BJ's Hot Corn Dip
Appetizer Mexican

BJ's Hot Corn Dip

4.5

Prep
25 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
  2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
  3. 3 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.
  4. 4 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.
  5. 5 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.

By Brad J Hall

Black Bean and Corn Guacamole
Appetizer

Black Bean and Corn Guacamole

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
  2. 2 Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

By McCormick Spice

Quick Corn and Bean Salsa
Appetizer

Quick Corn and Bean Salsa

4.7

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Hoosier Corn Queso Dip
Appetizer American

Hoosier Corn Queso Dip

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
  3. 3 Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

By McCormick Spice

Shrimp Stuffed Delicata Squash
Appetizer

Shrimp Stuffed Delicata Squash

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
  2. 2 Microwave squash until tender, about 15 minutes.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
  4. 4 Scoop shrimp mixture into squash halves.

By emily