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Hot Corn Dip

"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.
  • Makes
    about 3 cups

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 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

  • 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.
Nutrition Facts
2 tablespoons: 108 calories, 9g fat (2g saturated fat), 9mg cholesterol, 180mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • spoiledbasher
    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!

  • randcbruns
    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!

  • JenniferH
    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.

  • JenniferH
    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.

  • Denisev4
    Nov 7, 2013

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

  • mamaknowsbest
    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!

  • NKessler
    Nov 12, 2012

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

  • princesskallie
    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!

  • Muki59
    Dec 30, 2011

    This has been a family favorite for years!

  • amishguy
    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.