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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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yummy!!!!!!! corn, cheese and jalapenos Ingredients:
recipe: hot corn dip |
©from the kitchen of deep south dish |
prep time: 10 min |cook time: 40 min | yield: about 4 to 6 servings |
ingredients |
2 (11 ounce) cans of mexicorn/fiesta corn, drained |
2 (7 ounce) cans of chopped green chiles, drained |
2 tablespoons of chopped, pickled jalapeno |
2 cups grated monterey jack cheese |
2/3 cup of grated parmesan cheese |
1 cup of mayonnaise |
1 teaspoon of dried red pepper flakes, or to taste, optional |
corn chips, for dipping |
Directions:
1. Instructions
2. Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.
3. Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.
4. ~Cook's Notes~
5. You can halve this recipe and bake in a 9 x 9 inch baking dish or deep dish pie plate as pictured. I gave up on halving it myself.
6. Source:
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