Monday, April 12, 2010

Hot Corn Dip

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 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 {affil link}

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{affil link} 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.



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 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
Instructions

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. When fresh corn is in season, definitely use it! You’ll need 4 to 5 ears of cooked corn (use your favorite method, boiled, roasted, microwaved), depending on the size for roughly 3 cups corn. When using fresh corn as a substitute for the Mexicorn, I like to use a smaller portion of my Fiesta Corn recipe, adding in some diced and sauteed onion and green and red sweet bell pepper.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from Home Cooking with Trisha Yearwood - to see all of my Trisha Yearwood recipes, click right here.
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Check These Recipes Out Too Y'all!

Warm Feta and Artichoke Dip
Jalapeno Popper Dip
Buffalo Bacon and Chicken Dip
Classic 70s 7-Layer Dip

Posted by on April 12, 2010
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