Baked Southwestern Corn Dip

(from SallyV’s recipe box)

This was in our newspaper in December, 2004. I haven’t tried it yet, but I’ll probably use frozen corn, thawed, when I do make it.

Source: StarTribune

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Appetizer

Ingredients

  • 1 15-ounce can yellow corn kernels
  • 1 2 1/4-ounce can sliced black olives
  • 1 4-ounce can chopped green chilies
  • 2 T. fresh jalapeno pepper, chopped
  • 2 roasted red peppers, optional
  • 1 C. shredded Monterey Jack or Colby- Jack cheese
  • 1/2 C. grated Parmesan cheese
  • 1 C. mayonnaise
  • Tortilla chips, for serving

Directions

  1. Preheat the oven to 350 F. Spray a 2-quart baking dish lightly with cooking oil spray.

  2. Drain the corn, olives, and green chilies. (Pour them all into the same colander.) Place the drained vegetables in a medium-size mixing bowl.

  3. Cut the jalapeno pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.

  4. Place the dip into the prepared dish, and smooth the top. Bake until the top is bubbly, about 30 minutes. Remove from the oven and serve with tortilla chips, if desired.

  5. Yield: About 3 cups

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