Hot Corn Dip
can whole kernel corn-drained
cans chopped green chilies-drained
jarred sweet red peppers-chopped
(4oz.) shredded monteray jack cheese
chopped jalapeno peppers
grated parmesan cheese
sliced black olives
1In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno.
2Stir in mayonnaise and Parmesan cheese.
3Transfer to an ungreased 2-qt. baking dish.
4Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives.
5Serve with tortilla chips.
6Yield: about 3 cups.
About this Recipe
Donna Brown gabbiegirl - Aug 6, 2010
Yum, will give this a try, looks great!
Karen Smith smilin - Aug 6, 2010
Sounds great, I think I may try it with mexican corn, I have a can I bought by mistake, and I think this will be a delicous way to use it up. Thanks for posting.
Lillian Russo Lilliancooks - Oct 9, 2010
Hi Karen! Thanks! =)