Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Hot Corn Dip

Hot Corn Dip
Recipe by Emeril Lagasse, as seen on Our Best Bites
 

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
• 4 ounces monterey jack or cheddar, shredded- I used monterey jack
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl. 

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.  

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Corn Casserole (Paula Deen)

Corn Casserole -

From Paula Deen, as seen on FoodNetwork.com

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar (optional)
  

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Julie's note - I like it without the cheese.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro as seen on Pink Parsley
adapted from Gourmet, September 2009
serves 6

• 3 Tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears of corn, kernels cut from cobs
• 2/3 cup half and half or heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 oz queso fresco, crumbled
• 1 cup cilantro sprigs, coarsely chopped

Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.

Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.

Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.

Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.

Jalapeño Corn

Jalapeño Corn - April Watson

2 cans shoepeg corn
1/2 stick butter, melted
6 oz. cream cheese
1/4 c. milk
sliced jalapeños (6-8)
Parmesan cheese

Heat butter, cream cheese, and milk in microwave until slightly melted. Mix together. Drain corn and add it to the cream cheese mixture along with desired amount of jalapeños. Top with parmesan cheese. Bake at 350 until bubbly, about 20-30 minutes.

She has made this ahead of time, but learned that it makes it spicier because the jalapeños soak in more. You may want to cut back how many you put in if you make it ahead of time.

Serves about 4