Hot Corn Dip: Great Fall Appetizer for Weddings or Game Day

On 11-11-11, two of the brides getting married at Lookout Point Lakeside Inn requested our Hot Corn Dip appetizer as one of the reception choices. Their guests raved, and requested the recipe. Serve with tortilla chips or baked pita chips.

2 cups whole kernel corn (fresh or frozen is best, or one 15 ounce can also works)
2 cans (4 ounce size) chopped green chilies, drained
1/2 cup sweet red pepper, chopped
1 cup grated Monterrey Jack cheese
2 tablespoons fresh jalapeno pepper, chopped fine
1 cup mayonnaise (real, not light)
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (or diced green onions)

Combine the corn, chilies, red pepper in a bowl, Monterrey Jack cheese and jalapeno in a medium bowl. Add mayonnaise and Parmesan cheese, stir. Pour into an ungreased 1 1/2- 2 quart baking dish. I prefer a pretty round one, for presentation.
Bake at 350 degrees for approximately 30 mintues, or until heated through and bubbling a bit. Sprinkle with olives or green onions. Serve hot.

Lookout Point Lakeside Inn  
Kristie Rosset
Bed and Breakfast Foodie

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