You've probably seen these 1950's vintage-inspired kitchen linens in some of my posts. I love them, and all of Moda products really.
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| Hot Corn Dip made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips. |
Hot Corn Dip
This Hot Corn Dip recipe from Trisha Yearwood, is one of the most popular posts on my site since I posted it. And for good reason - it is downright yummy! Y'all might have read my previous post where I got a craving for Trisha Yearwood's Hot Corn Dip when Trisha made an appearance on The View to promote her newest cookbook, Home Cooking with Trisha Yearwood.I am a fan of Trisha Yearwood anyway - matter of fact, make her hair brown and I swear she looks like my sister - and, I already have her first cookbook, Georgia Cooking in an Oklahoma Kitchen, which I love and why I was considering the newest one anyway, but I think I love this one even more. I suspect y'all will be seeing a few of her recipes show up here at some point. Beautiful photography, some great family stories, if you are a lover of southern foods and/or a collector of cookbooks like I am, you'll want Home Cooking. Check out my review of Home Cooking if you missed this one!
There wasn't a photo in the cookbook for this recipe and I can see why - it's hard to photograph! Like the Warm Feta and Artichoke Dip from Trisha's previous cookbook, this dip is a definite winner, and another great dip for a party, or for simply hanging around with the family for movie night. Tricia says she keeps it warming in the crockpot to snack on all evening. Personally, I have no idea how it lasts that long. If you love corn and cheese, you will love this yummy dip and let me warn you - it is purely addictive - the more you eat, the more you want.
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Adapted from Home Cooking with Trisha Yearwood - to see all of my Trisha Yearwood recipes, click right here.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
Instructions
- 2 (11 ounce) cans Mexicorn/Fiesta Corn, drained
- 2 (7 ounce) cans chopped green chiles, drained
- 2 tablespoons chopped, pickled jalapeno
- 2 cups grated Monterey Jack cheese
- 2/3 cup grated Parmesan cheese
- 1 cup mayonnaise
- 1 teaspoon dried red pepper flakes, or to taste, optional
- 8 ounces) fresh, lump crabmeat, drained, optional
- Corn chips, for dipping
Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.
Mix together everything up to crab, if using, in a large bowl. Gently fold in crabmeat and 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.
Cook's Notes: 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.
Source: http://deepsouthdish.com
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this looks delightful!
ReplyDeleteYou and Trisha are killing me! I don't think it would serve six around here either, it would serve one. And that would be me!
ReplyDeleteYou been dipping a lot lately :). The green bean post below brings back childhood memories as I don't know if Mom ever cooked a pot of beans without taters in them.
ReplyDeleteyour blog is great! this looks wonderful!
ReplyDeleteHallelujah that looks delicious! I'm loving that dip.
ReplyDeleteI think I would love this, too.
ReplyDeleteI don't have a Trisha Yearwood cookbook. Sounds like I need to remedy that, pronto.
ReplyDeleteI saw her on the View as well! And I also have her first cookbook, which I love. I make a similar hot corn dip, but would like to try this one as well! Yum!
ReplyDeleteTrisha and I were hanging out the other night, have a few beers and she told me about this recipe. ;)
ReplyDeleteI had no idea that Trisha had a cookbook! Good to know. I'll definitely be checking out one...or both. I love this dip! I can imagine how delicious it tastes. Thanks for featuring it. : )
ReplyDeleteOh...I made your taco soup tonight. Deee-licious. I just finished writing about it.
Wow! didnt know Trisha yearwood has a cookbook I love this warm corn dip. This will be perfect with nachos.... I just made a blog about mexican food, and im craving for it now. This will be my another favorite dip!!
ReplyDeleteThanks for many excellent recipes!!!! Is there a Deep South Dish Cookbook available for purchase in stores?
ReplyDeleteIt is super yummy y'all - hope you give it a try!
ReplyDeleteThanks Teresa!
Yes Pam, you must remedy that. I have them both, and they are both great IMHO!
Krista I love that soup. Will pop over and see your post!
Peter, not at this time, but stay tuned. Ya never know! ;)
Saw the ladies on The View going crazy over this! It looks so delicious...going to have to try it soon! Thanks for posting it!
ReplyDeleteOh Mary, I should have known visiting you would make me hungry! lol
ReplyDeleteLove you!
Gratefully,
Christy
omg this looks WONderful. Definitely saving this recipe.
ReplyDeleteMy best friend prepared this yesterday and it was delicious. I am jonesing for a 2nd helping today. So, I know what I will be making this week. Could this be made with frozen corn instead?
ReplyDeleteWright, I don't see why not, but keep in mind her recipe uses the canned Mexicorn that has the green and red bell peppers in it so you might want to add just a bit of both - maybe 1/2 tablespoon of each for the smaller recipe here (mine is a half recipe - or else I would have eaten all of it!). Saute it down first in some butter to soften it, then add in with the frozen corn.
ReplyDeleteWhat a mouth-watering recipe! I can't wait to try it!
ReplyDelete-- Emily
http://www.thesouthernbellecooks.com
The photo looks yummy! Quick question...What kind of Mexican corn do I use? There were two kinds of canned mexican corn in the store. The Juanita's Mexican style hominy which they said that is the better brand and seems to be white corn and the other brand which I believe is yellow. Is there really a difference or can I use either of them? Hope to hear from you soon because I've been itching to make this . :)
ReplyDeleteHi momof3boys! In the cookbook she just says "Mexican corn." I used the Green Giant "Mexicorn" brand which is the yellow corn with peppers. Enjoy - it's good stuff!
ReplyDeleteLawdy Lawdy Mary, oh honey no you didn't, well no Trisha didn't, OMGosh. Y'all... now I gotta do walk away the pounds for 2 miles cuz I'm making this and I'm gonna eat it. I'll share with some folks, but I gotta make this. Corn and cheese isn't this a food group by itself?
ReplyDeleteThis deip was a winner! It was easy to fix and I didn't have any leftovers. Will be taking it to our next tailgating next weekend at Ole Miss.
ReplyDeleteI love Trisha but had never tried any of her recipes. I tried this tonight for the first time and it was AAAAAMAZZING! Love it. I love anything corn so this won me over immediately! Must try!
ReplyDeleteEnjoy Tracey!
ReplyDeleteJane & Amy - so glad y'all enjoyed it!! We loved it too. Thanks so much for taking the time to come back and leave a comment. That means a lot to me. HUGS!
I've had a cold version of this dip... It's yummy too!!!!
ReplyDeleteA friend of mine made a version of this. Didn't use the Chiles, just the pickled Jalpeno's. She used the Mexicorn with black beans. She didn't use the Parmesean. It is my family's favorite dip. When we get together she is always invited and everybody says "Diane, bring that corn dip". It is the first to go. I'm going to have this as one of the hors deouvres for Christmas Eve. Love your site and blog. Judy from Atlanta
ReplyDeleteI like the idea of the black beans in this - thanks Judy!
ReplyDeleteWow your website is amazing! I'm just getting started with mine...so much to learn...I'm a bit technically challenged so it's a labor...but the food part I got! Will be making and posting this recipe today! Merry Christmas!
ReplyDeleteHi Mary - oh my goodness - didn't know you had this recipe on your blog. I HAD this dish at a happy hour provided at a hotel in San Diego. A catering company had made it, they said, so no recipe, obviously. I just did a search and whoa - there you have the recipe. This stuff is SO sinfully delicious. I'm going to make it for the 4th of July. Thanks so much. I've been watching some of Trisha's older Foot Network shows. She's good - very natural in the kitchen - but then she's a seasoned entertainer already! Guess I'm going to have to get one of her cookbooks. I'll likely post this recipe on my blog too. THANKS!
ReplyDeleteI enjoy her show too - you're right, she seems very natural in the kitchen & in front of the camera. I think you'd enjoy her cookbooks!
DeleteI made this for a get-together for some of the staff that works for my husband. I was disappointed in it. I think that it would taste better with just regular corn. It was not a hit at the party and I saw only one gentleman eat all of it off of his plate. Most was thrown away. :-( All my other food was devoured.
ReplyDeleteI will say that I love your site and enjoy the recipes!!! This has been the only one in which I have been disappointed.
I'm actually very surprised to hear this Jan! I've made it several times and not only has it always been well received & we also personally love it, but it's also gotten some very good reviews from other readers here and on the Facebook page. I do wonder, did you exchange, leave out, or make any other changes that might have affected the taste, including substituting a fat free or lower fat mayonnaise, which would also affect the flavor?
DeleteCan you substitute the mayonnaise? I have a brother highly allergic to mayonnaise. Want to make this for our Halloween Party this year! :) Thank you!
ReplyDeleteWell, mayo does have it's own flavor, but typical substitutes are sour cream and or plain (not vanilla) yogurt though since this is a hot dip I'd go with Greek yogurt, which is tangier and thicker and heats much better. I have not tried those in this recipe though so can't attest to the flavor changes.
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