Serve up creamy and spicy Hot Corn Dip at your next get together ~ it'll be the hit of the party.
I love corn. I love warm-and-creamy comfort foods. I love spicy. I love dips. And this Hot Corn Dip deliciously combines all these wonderful loves!
This recipe is from a friend of mine, who served it at her 40th birthday party. Let me just say, it was the hit of the party! (Well, aside from the guest-of-honor herself, of course.) And it's no wonder why. This Hot Corn Dip is so, so, so good.
What could be better than this being a hit-of-the-party kind of dip? This being a hit-of-the-party kind of dip that is super easy to whip up!
Mix the corn up with some cheese, mayonnaise ... ya know, the typical dip creaminess stuff ... and some chopped jalapeno, just to give it a little attitude.
Now, hard as it may be, resist the urge to eat it all up just like this. Trust me ... getting it all hot and bubbly is worth the wait.
After the cheesy yumminess is all baked up, dig in ... with pita chips, tortilla chips, or corn chips. It would probably be good with most plain-type crackers, too. Hey, whatever fits your fancy.
I'm tellin' you, this Hot Corn Dip is so good, you may want to make a double batch. I'm just sayin' ...
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Hot Corn DipIngredients
Source: A friend
Source: A friend
- 1 (11 oz.) can Mexican corn, drained
- 1 c. shredded Monterrey Jack cheese
- 1/2 c. shredded Parmesan cheese
- 1 c. mayonnaise
- Several slices jalapeno diced, to taste (fresh or pickled)
- Combine all ingredients. Spoon into a lightly greased baking dish.
- Bake at 350 degrees until bubbly and beginning to brown on top, approximately 30 minutes.
- Serve with tortilla chips, corn chips, pita chips, or crackers.
Enjoy these other hot and creamy dip creations from The Kitchen is My Playground ...