The Holiday Season is in full swing … parties, family gatherings, baking, shopping, etc. This past weekend, the hubby and I got together for our annual Christmas dinner with friends … the same friends that we go camping with every summer. This is what our annual get together consists of … eat at our favorite barbecue restaurant, Lucille’s … sometimes exchange small gifts and then we all go shopping at Bass Pro Shop. Yep, just the way we like it … simple, fun, good food and friends! Since it is the time for parties and gatherings … got a great warm, cheesy. a little spicy dip for you to make and share, Hot Corn Dip!
I’ve made this dip at home and while camping … a cast iron skillet is perfect for baking and serving .. stays warm for some time! To make sure that nobody grabbed the hot handle, I wrapped it with a cloth napkin and tied it. This warm and yummy dip can also be made in a 9″ x 13″ pan or casserole dish.
Hot Corn Dip is warm out of the oven and in flavor too! Habanero Jack or Pepper Jack cheese and green chiles give a little kick to the dip, but not too much. Trust me, Son #3 and I like a little heat, but don’t go for “my mouth is on fire” heat!
There’s nothing not love about this ooey gooey cheesy dip … friends and family will love it too! Heck, they’ll love you for sharing it with them 😉
Thank you to Gwen and Donna for coming up the celery idea … tastes great and scoops so well! It’s nice to have an alternative to have with the chips and dip.
Hot Corn Dip
- Cooking spray
- 16 ounce bag frozen white (or yellow) corn (thawed & drained)
- 7 ounce can chopped green chiles (drained)
- 2 cups grated Habanero Jack or Pepper Jack cheese (or Monterey Jack)
- 2/3 cup grated Parmesan cheese
- 1 cup mayonnaise (I use the olive oil one)
- Tortilla chips, celery for dipping
- Preheat the oven to 350ºF. Grease a 9″ (10″ diameter on top) cast iron skillet or 9″ x 13″ dish.
- In a large bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined.
- Spread the mixture in the prepared pan and bake, uncovered, until bubbly and lightly browned around the edges. Cast Iron Skillet – bake 45 to 50 minutes, 9″ x 13″ dish 30-40 minutes.
- Serve the dip warm from the oven with chips and celery. Recipe adapted from Trish Yearwood
My family’s opinions (they always have one) –
Son #3 loves it with chips (doesn’t like celery, ever), wants to have it as lunch, because it’s vegetables and protein! I’m not sure if that counts!
Son #2 just ate it with a fork … guess he liked it!
The hubby and I like it with both chips and celery!
I always look forward to your comments!