Mama’s Hot Corn Dip


Hot Corn Salsa

 

Hot Corn Dip

This is a perfect appetizer for the big game or your next carry-in dinner! Every time I make this recipe, it goes really quickly, so I always double it. This recipe is easy to make. Combine all the ingredients in a large bowl, mix, pour into a baking dish, put it in the oven. It is warm and delicious with a little spice.  If you want less spice, use less jalapeño.

Ingredients for Hot Corn Dip:

1 (16 ounce) bag frozen sweet corn

2 cans (4 ounces each) chopped green chilies, drained

1/2 cup chopped sweet red pepper

1 cup (4 ounces) shredded Monterey Jack Cheese

2 tablespoons chopped jalapeño pepper

1 cup mayonnaise

1/2 cup fresh grated Parmesan Cheese

2 tablespoon sliced ripe olives, optional

Tortilla Chips

Instructions for Hot Corn Dip:

Hot Corn Salsa after mixing

On a large mixing bowl, combine the corn, chilies, red pepper, Monterey Jack Cheese, and jalapeños.

Hot Corn Salsa after mixing in Parmesan

 

 Stir in mayonnaise and Parmesan Cheese.

Hot Corn Salsa in pan

Transfer to an ungreased 2-quart baking dish.  Cover and bake at 375 degrees F for 30 to 40 minutes or until heated through.  

Sprinkle with olives, if desired. Serve with tortilla chips.

Mama's Hot Corn Dip
This is a perfect appetizer for the big game or your next carry-in dinner! Every time I make this recipe, it goes really quickly, so I always double it. It is warm and delicious with a little spice.
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Ingredients for Hot Corn Dip
  1. 1 (16 ounce) bag frozen sweet corn
  2. 2 cans (4 ounces each) chopped green chilies, drained
  3. 1/2 cup chopped sweet red pepper
  4. 1 cup (4 ounces) shredded Monterey Jack Cheese
  5. 2 tablespoons chopped jalapeño pepper
  6. 1 cup mayonnaise
  7. 1/2 cup fresh grated Parmesan Cheese
  8. 2 tablespoon sliced ripe olives, optional
  9. Tortilla Chips
Instructions for Hot Corn Dip
  1. On a large mixing bowl, combine the corn, chilies, red pepper, Monterey Jack Cheese, and jalapeños.
  2. Stir in mayonnaise and Parmesan Cheese.
  3. Transfer to an ungreased 2-quart baking dish. Cover and bake at 375 degrees F for 30 to 40 minutes or until heated through.
  4. Sprinkle with olives, if desired. Serve with tortilla chips.
Mama’s Homestead http://www.mamashomestead.com/
About Nelle

I am Nelle. I grew up in rural, small town, Ohio. When I was young, I learned a lot about homesteading from my parents, grandparents, aunts and uncles, 4-H, FFA, and others around me.
Now, I’m all grown up, have 6 children of my own, and plan to teach them everything I know.

Here on Mama’s Homestead, we talk and write about homesteading, homeschooling, and kidsteading (homesteading with kids). We teach our kids about survival, self-sufficiency, gardening (vegetable, herb, flower), orchard, beekeeping, home keeping, soap making, harvesting, cooking, food preservation, livestock, nature, crafts, homesteading tools and wares, and more…

Welcome to my homestead…come and learn with us!

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