This appetizer recipe is perfect for the big game!
Every time I make this recipe, it goes really fast, so I always double it. It is warm and delicious with a little spice. want less spice, use less jalapeño.
Ingredients for Hot Corn Dip:
1 (16 ounce) bag frozen sweet corn
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 jalapeño pepper
1 cup mayonnaise
1/2 cup fresh grated Parmesan Cheese
2 tablespoon sliced ripe olives, optional
Instructions for Hot Corn Dip:
On a large mixing bowl, combine the corn, chilies, red pepper, Monterey Jack Cheese, and jalapeños. Stir in mayonnaise and Parmesan Cheese.
Transfer to an ungreased 2-quart baking dish. Cover and bake at 350 degrees F for 30 to 40 minutes or until heated through. Sprinkle with olives, if desired.
Serve with tortilla chips.