hot and spicy corn dip
This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. *If you have fresh corn; OH MY Goodness! *You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!
prep time
10 Min
cook time
30 Min
method
Bake
yield
24 serving(s)
Ingredients
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 2 cups (4 ounces each) chopped green chilies, drained
- 1/2 cup sweet red pepper, chopped
- 1 cup (4 ounces) shredded monterey jack cheese
- 2 tablespoons jalapeno pepper, chopped
- 1 cup good quality mayonnaise
- 1/2 cup parmesan cheese, grated
- 2 tablespoons ripe olives, sliced (i use a small can; all of them!)
- - tortilla chips for dipping
How To Make hot and spicy corn dip
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Step 1Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
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Step 2Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
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Step 3Sprinkle with olives. Serve hot with Tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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