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

adapted from Home Cooking with Trisha Yearwood

PRINTABLE RECIPE

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.