Best Roasted Corn Dip Recipes

CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC

Steps:

• Preheat oven to 425 degrees.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
• Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
• Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
• Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.

ROASTED CORN AND AVOCADO DIP

Steps:

• Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool. , Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips.

ROASTED CORN & AVOCADO DIP

Steps:

• Combine corn and oil in a shallow pan.
• Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
• Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
• Cover and chill at least 8 hours before serving.
• Serve with tortilla chips.

ROASTED CORN GUACAMOLE DIP

Steps:

• Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins
• Mix the roasted corn together with all the other ingredients!
• Serve with tortilla chips.

ROASTED CORN AND AVOCADO DIP

Steps:

• Spread frozen corn on cookie sheet and cover with olive oil. Bake 15 minutes at 475 -- stirring. Mix together all other ingredients and add corn when cool. Cover and chill. Best served at room temperature.

ROASTED CORN DIP

Steps:

• 1. 1.Pre heat oven to 350 degrees. 2.Spray a medium sized baking dish with cooking spray. Set aside. 3.In a large skillet over medium high heat melt 1 Tbsp. of the butter. Add the corn and cook, stirring occasionally until the corn is cooked and the kernels turn a nice golden brown color - about 5 - 7 minutes. The corn will make crackling noises as it cooks so don't worry! 4.Pour the corn into a large bowl and set aside. 5.Melt the remaining 1 Tbsp. butter in the pan and add the onions and bell pepper. Cook until the onions are just beginning to soften, about 3 - 4 minutes. Add the jalapeno and garlic and cook for another 2 minutes. Pour the vegetables into the bowl with the corn and let cool. 6.Add the mayonnaise to the mixture in the bowl. Season with salt and pepper and cayenne is using. Stir 1 1/2 cups of the cheese into the mxiture and pour into the prepared baking dish. Sprinkle with the remaining cup of cheese and bake until bubbly and golden brown - about 10 - 12 minutes. 7.Serve with crackers, tortilla chips or veggies! ENJOY!!