
Hot Corn Dip
Total Time
Prep: 10 min. Bake: 30 min.
Yield
3 cups
A flavorful mixture of vegetables and cheese, this hot corn dip is great to share at a party. I assemble it in the morning and serve it later. —Pam Gauld, Watkinsville, Georgia
Ingredients
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cans (4 ounces each) chopped green chiles, drained
- 1/2 cup chopped sweet red pepper
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped jalapeno pepper
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sliced ripe olives
- Tortilla chips
- Sliced green onions, optional
Directions
- Preheat oven to 350°. In a large bowl, combine corn, chiles, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 1.5-qt. baking dish.
- Cover and bake until heated through, 25-30 minutes. Sprinkle with olives and if desired, green onions. Serve with tortilla chips.
Nutrition Facts
2 tablespoons: 97 calories, 9g fat (2g saturated fat), 9mg cholesterol, 200mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
A flavorful mixture of vegetables and cheese, this hot corn dip is great to share at a party. I assemble it in the morning and serve it later. —Pam Gauld, Watkinsville, Georgia
Recipe Creator
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