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:
On a large mixing bowl, combine the corn, chilies, red pepper, Monterey Jack Cheese, and jalapeños.
Stir in mayonnaise and Parmesan Cheese.
Transfer to an ungreased 2-quart baking dish
Sprinkle with olives, if desired. Serve with tortilla chips.
- 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
- On a large mixing bowl, combine the corn, chilies, red pepper, Monterey Jack Cheese, and jalapeños.
- Stir in mayonnaise and Parmesan Cheese.
- 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.
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