|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 DipThis 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.
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
- 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
Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.
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.
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.
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