Monday, February 4, 2013

Hot Corn Dip

Well, another Super Bowl is now behind us. The game ended up being a nailbiter (power outage and all), the halftime show was as expected (seriously, we all KNEW there would be a Destiny's Child reunion), and the commercials were a total disappointment. Thank goodness I had some great snacks, though! 

I first saw this recipe on some TV show a while back. I was flipping channels, recognized Trisha Yearwood (aka Mrs. Garth Brooks), and watched the last few minutes of her segment. She was talking about her new cookbook, and this was the recipe featured. 

I'm not a huge fan of country music (I LOVE the old stuff, though!), but now I'm definitely a fan of Trisha's cooking. I didn't have her cookbook, but then learned that she had a show on Food Network called Trisha's Southern Kitchen, which also featured her hot corn dip. Now, her recipe is intended to feed a crowd of 12 people, so I elected to halve the recipe. Honestly, I kind of wish I hadn't halved the recipe, solely because I easily could have eaten more dip. It's THAT good.


Y'all. Y'ALL. This may be one of the most insanely tasty dips I've ever had in my life. It's stupidly simply, ugly to look at, and absurdly delicious. Out of all of the ridiculous dips I've made over the years (and I have made quite a few), this one might just be the best.


It doesn't even make sense. CORN? With CHEESE? But it works. OH MAN DOES IT WORK. Also, since this is a totally meatless dish (you won't miss the meat, I promise!), it's perfect for vegetarians. Not only is this dip super easy to make (can you dump a bunch of stuff in a pan and toss it in the oven?). but it's CHEAP, too. 

Hot Corn Dip

Ingredients:
1 11oz can Mexican corn, drained
1 4.5oz can chopped green chilies, drained
1/2 cup mayonnaise
1 cup grated Monterey Jack cheese (1/2 of an 8oz block)
1/3 cup grated Parmesan cheese


Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.





Spread the mixture into a greased 8" baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips.




14 comments:

  1. OK, I'm convinced, have to make this ASAP! All of her recipies sound good....

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  2. Wow! This recipe does look good. We have some cold weather coming up this weekend. I know what I'm going to be making for the gang.

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    1. Please let me know how everyone likes it!

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  3. Very good but needs s little more heat. Next time I think I'll use pepper jack cheese.

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  4. think this could work in a mini crock pot?

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    1. I've never tried it, but it probably would work - the key to this dip being so good is being hot and letting everything sort of melt together. If you try it and it works, please let me know!

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  5. Works Great in a Crock pot!!!

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    1. Awesome! I'm glad to hear I have another option besides baking!

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  6. I have made a version of this and never baked it. I've always put the ingredients in a small crock. Super easy to fix and served warm.
    YUM

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    Replies
    1. Glad to hear it works in a Crock Pot!

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  7. Making thia tonight for our wine club!!

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    1. Yum! I hope it was well enjoyed!

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  8. Had this New Years Eve for the first time. It was delicious. Something different and good. Thanks to Katie E. for bringing it to the party.

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