Hot Corn Dip Recipe

My friend brought this hot Corn Dip dish with her to one of our backyard BBQs. It was so yummy, I kept coming back to eat more. I did try making this recipe without the chipotle peppers in adobo sauce, and I actually liked it better. So if you don’t have that on hand, it still tastes great without it.

And for you football fans, this would be a perfect side dish to make during the football season.

Hot Corn Dip
2 cups shredded chedder cheese
1 cup shredded Montery Jack
2 Tablespoons chipotle peppers in adobo sauce, diced small
1 small can diced green chilies (4 oz.), undrained
1/2 cup mayo
1/4 teaspoon garlic powder
1 can of corn (11 oz.), drained
1 small tomato
2 Tablespoons cilantro, chopped
2 Tablespoons green onions, sliced thin

Directions:
1. Preheat oven to 350 degrees.
2. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.
3. Bake 20 minutes or until golden brown and bubbly.
4. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

This recipe came from Gina Marie’s Kitchen.

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