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Hot Corn Dip Recipe

Hot Corn Dip Recipe

"A flavorful hot mixture of vegetables and cheese, this dip is great to share at a party," comments Pam Gauld from Watkinsville, Georgia. "I assemble it in the morning and serve it later."
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:24 servings

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1/2 cup chopped sweet red pepper
  • 1 cup (4 ounces) 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

Directions

  • 1. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

Nutritional Facts

2 tablespoon: 108 calories, 9g fat (2g saturated fat), 9mg cholesterol, 180mg sodium, 3g carbohydrate (1g sugars, trace fiber), 2g protein

Reviews for Hot Corn Dip

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MY REVIEW
spoiledbasher
Reviewed Jul. 15, 2014

"OMG, this is my favorite TOH recipe of all time. I've been saving this for a summer holiday party, and I finally made it this year for father's day. I should have doubled the recipe. It was just amazing. No one could stop eating it! This is a keeper!"

MY REVIEW
randcbruns
Reviewed Jan. 22, 2014

"LOVE this recipe. It is so simple and easy to make. It is always a hit at parties and events. I personally leave off the olives because I'm the only one in the family who likes them. This is a staple recipe that I always go to!"

MY REVIEW
JenniferH
Reviewed Nov. 9, 2013

"I love this recipe. I originally found it in a Taste Of Home cookbook and have been making this dish for over 12 years. I always go home with an empty dish, one time it went so fast that I didn't even get any. I use low fat mayo to cut down on the richness and calories. I have never used the peppers or jalapeños. And mostly use thawed frozen corn. This appetizer is yummy and full of flavor."

MY REVIEW
JenniferH
Reviewed Nov. 8, 2013

"I love this recipe. I originally found it in a Taste Of Home cookbook and have been making this dish for over 12 years. I always go home with an empty dish, one time it went so fast that I didn't even get any. I use low fat mayo to cut down on the richness and calories. I have never used the peppers or jalapeños. And mostly use thawed frozen corn. This appetizer is yummy and full of flavor."

MY REVIEW
Denisev4
Reviewed Nov. 7, 2013

"Gret dip every time I make iam always ask for the recipe!"

MY REVIEW
mamaknowsbest
Reviewed Nov. 3, 2013

"This made a great dip for a cold fall day! I did alter the recipe, I put it all in a small crock pot. I like other reviewers replaced the Parmesan cheese with pepper jack cheese. This dip was a hit with the adults and kids too. This is a great dip that can be easily adapted to your ingredients on hand. Great with chips or crackers!"

MY REVIEW
NKessler
Reviewed Nov. 12, 2012

"When ever I make this people always, always ask for the recipe."

MY REVIEW
princesskallie
Reviewed Jun. 14, 2012

"I have been making this recipe for years to rave reviews and tons of recipe requests. It is a favorite of our family and a hit no matter where I take it! Highly recommend this one!"

MY REVIEW
Muki59
Reviewed Dec. 30, 2011

"This has been a family favorite for years!"

MY REVIEW
amishguy
Reviewed Oct. 30, 2010

"I have made this recipe countless times since I tried it at a friend's party years ago. Calorie laden? Yes!! Delicious? OH YES! Like my friend who introduced me to this wonderful dip, I have passed this recipe on to the many people who have requested it.

Over the years, I have made a couple of changes. To make things easier, I purchase frozen sliced bell peppers (they come in a combo of red, yellow and green) and give them a quick run through the food chopper. There is no change in flavor and it cuts down in my prep time and effort. I also learned to cut downthe mayo to 3/4 cup which makes the dip slightly less oily and actually a little yummier."

MY REVIEW
jeepers73
Reviewed Sep. 12, 2010

"Horrible recipe. VERY bland. Bad after taste."

MY REVIEW
bancroft29
Reviewed Jul. 19, 2010

"I make this dip every for my friends anual party. I never have any to bring home. It is a nice change to your everyday dips. It is also good for vegitarians"

MY REVIEW
denisapalilonis
Reviewed Jun. 8, 2010

"I love this dip. I did change it slightly by using 8 oz lo-fat cream cheese in place of the mayo and 1 cup mexican blend cheese instead of jack and ditched the parm. I think it lowers the calories some."

MY REVIEW
denisapalilonis
Reviewed Jun. 8, 2010

"I love this dip. I did change it slightly by using 8 oz lo-fat cream cheese in place of the mayo and 1 cup mexican blend cheese instead of jack and ditched the parm. I think it lowers the calories some."

MY REVIEW
katlaydee3
Reviewed Apr. 5, 2010

"I made this dip for our appetizer on Easter and everyone loved it."

MY REVIEW
lamama49
Reviewed Aug. 15, 2009

"I have several of the Taste of Home Cookbooks in my cupboard. I've made this recipe many, many times over the past 10+ years. Any time I bring it to a gathering people rave. Today I took it to a picnic and was told by the host, "You are not leaving here until I get that recipe!" My only complaint is that it's pretty high in fat but one of these days I am going to try it with reduced fat mayo, even though the recipe in the book advises against it. I will post my results!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.