Hot Corn Dip

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves12
  • DifficultyEasy
Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chillis, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

1. Preheat the oven to 180°C. Grease a 9- 13- by 2-inch casserole dish.

2. In a medium bowl, mix the corn, chillis, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

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