Hot Corn Dip

I love corn.  I love warm-and-creamy comfort foods.  I love spicy.  I love dips.  And this dip deliciously combines all these wonderful loves of mine.  This recipe is from a friend of mine, who served it at her 40th birthday party.  Let me just say, it was the hit of the party! (Well, aside from the guest-of-honor herself, of course.)  And it's no wonder why.  This dip is so, so, so good.

What could be better than this being a hit-of-the-party kind of dip?  This being a hit-of-the-party kind of dip that is super easy to whip up!

You start with a Mexican blend canned corn.  I tried making it with two different varieties - 'standard' Mexicorn and Chipotle White Corn.  They were both good, but I liked the Mexicorn version better.  By just a little bit.
 

Mexican corn blends

Mix the corn up with some cheese, mayonnaise ... ya know, the typical dip creaminess stuff ... and some chopped jalapeno, just to give it a little attitude.

Tasty creamy comfort is on it's way

Now resist the urge to eat it all up just like this.  Trust me ... getting it all hot and bubbly is worth the wait.

After it's all baked up, dig in.  I served it with pita chips, but it's also great with tortilla or corn chips.  And probably most plain-type crackers, too.  Whatever fits your fancy.

Dig in

So good, you may want to consider making a double batch.  I'm just sayin' ...

Hot Corn Dip

Source:  A friend

Ingredients

1 (11 oz.) can Mexican corn, drained

1 c. shredded Monterrey Jack cheese

1/2 c. shredded Parmesan cheese

1 c. mayonnaise

Several slices jalapeno diced, to taste (fresh or pickled)

Directions

1.  Combine all ingredients.  Spoon into a lightly greased baking dish.  Bake at 350 degrees until bubbly and beginning to brown on top, approximately 30 minutes.  

2.  Serve with tortilla chips, corn chips, pita chips, or crackers.

Enjoy!

This post is linked with Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Delightfully Dowling, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Weekend Bloggy Reading hosted by Serenity Now, Cure for the Common Monday hosted by Lines Across My Face, Strut Your Stuff Saturday hosted by Six Sisters' Stuff.

I love corn.  I love warm-and-creamy comfort foods.  I love spicy.  I love dips.  And this dip deliciously combines all these wonderful loves of mine.  This recipe is from a friend of mine, who served it at her 40th birthday party.  Let me just say, it was the hit of the party! (Well, aside from the guest-of-honor herself, of course.)  And it's no wonder why.  This dip is so, so, so good.

What could be better than this being a hit-of-the-party kind of dip?  This being a hit-of-the-party kind of dip that is super easy to whip up!

You start with a Mexican blend canned corn.  I tried making it with two different varieties - 'standard' Mexicorn and Chipotle White Corn.  They were both good, but I liked the Mexicorn version better.  By just a little bit.
 

Mexican corn blends

Mix the corn up with some cheese, mayonnaise ... ya know, the typical dip creaminess stuff ... and some chopped jalapeno, just to give it a little attitude.

Tasty creamy comfort is on it's way

Now resist the urge to eat it all up just like this.  Trust me ... getting it all hot and bubbly is worth the wait.

After it's all baked up, dig in.  I served it with pita chips, but it's also great with tortilla or corn chips.  And probably most plain-type crackers, too.  Whatever fits your fancy.

Dig in

So good, you may want to consider making a double batch.  I'm just sayin' ...

Hot Corn Dip

Source:  A friend

Ingredients

1 (11 oz.) can Mexican corn, drained

1 c. shredded Monterrey Jack cheese

1/2 c. shredded Parmesan cheese

1 c. mayonnaise

Several slices jalapeno diced, to taste (fresh or pickled)

Directions

1.  Combine all ingredients.  Spoon into a lightly greased baking dish.  Bake at 350 degrees until bubbly and beginning to brown on top, approximately 30 minutes.  

2.  Serve with tortilla chips, corn chips, pita chips, or crackers.

Enjoy!

This post is linked with Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Delightfully Dowling, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Weekend Bloggy Reading hosted by Serenity Now, Cure for the Common Monday hosted by Lines Across My Face, Strut Your Stuff Saturday hosted by Six Sisters' Stuff.