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Trisha Yearwood's Hot Corn Dip
2 (11 ounce) cans Mexi-corn, drained
2 (4 1/2 ounce) cans chopped green chiles, drained
2 cups grated Monterey jack cheese (about 8 ounces)
3/4 cup grated parmesan cheese
1 cup mayonnaise (not miracle whip)
Corn chips, for dipping (Frito scoops or Tostitos scoops)
Heat the oven to 350 degrees F. Grease a 9 x 13-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined.
Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
Serve the dip warm from the oven with corn chips.
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