Hot Corn Dip
Prep time
Cook time
Total time
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
For garnish:
  • 1 small tomato, chopped
  • 2 green onions, chopped
  • ¼ cup chopped cilantro
  1. Preheat the oven to 350°F.
  2. Grease a 9x9 inch casserole dish (a pie plate works great)
  3. In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
  4. Stir in garlic powder.
  5. Spread the mixture in the prepared dish and bake, uncovered, for 20-25 minutes, or until bubbly around the edges.
  6. Garnish with chopped tomatoes, green onion and cilantro.
  7. Serve warm with tortilla chips.
  8. Enjoy!
Recipe by Lemon Sugar at