A slightly spicy, warm and cheesy dish, this is a perfect party appetizer, and can be kept warm for the duration of your party in a small crock pot. Serve with tortilla chips or frito chips, and enjoy! Adapted from: Home Cooking with Trisha Yearwood
Serves: Approximately 3 cups of dip
1 (11-ounce) can Mexican Corn, drained
1 (4-ounce) can chopped green chiles
1 cup grated Monterrey Jack cheese
½ cup grated parmesan cheese
1 cup grated Cheddar cheese
½ cup mayonnaise
½ teaspoon garlic powder
1 small tomato, chopped
2 green onions, chopped
¼ cup chopped cilantro
Preheat the oven to 350°F.
Grease a 9x9 inch casserole dish (a pie plate works great)
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
Stir in garlic powder.
Spread the mixture in the prepared dish and bake, uncovered, for 20-25 minutes, or until bubbly around the edges.
Garnish with chopped tomatoes, green onion and cilantro.
Serve warm with tortilla chips.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/09/hot-corn-dip.html/