My sister-in-law had her birthday dinner a few weeks ago,
and she requested that I make this Hot Corn Dip.
I had never heard of it, but after making it, it reminded me of the
artichoke dip I make. It was a huge hit and not much was left to take pictures of.
So I made it again this week to take to a church picnic thinking I'd use the leftovers
for a little photo shoot after the fact, except there weren't any leftovers!
So, it's been served at two different events with two different groups of people
and hasn't made it out alive - that's saying something.
The original recipe comes from a family friend's cookbook,
but I altered it a little bit to change it up.
The original recipe called for "Mexicorn" - which is a Green Giant
product and I wasn't able to find it.
So, I used regular old cans of corn and just upped the amount of jalapenos.
You could add red and green peppers if you wanted to,
or cut down on the jalapenos if it's too spicy for you.
I like a little kick.
I also changed the Monterey Jack cheese for pepper jack.
Hot Corn Dip
2 cans of corn, drained
2 (7 oz) cans of chopped green chiles, drained
3 T. pickled jalapenos, chopped
2 c. grated pepper jack cheese
1 c. Chobani Greek yogurt
1. Preheat oven to 350 degrees. Spray or butter a 9x13 inch baking dish.
2. Mix together everything in a large bowl. Transfer to prepared baking dish and bake,
uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges.
3. Serve warm with tortilla chips.
You can also put in a crockpot and cook covered on high for about an hour,
or low until warmed through and bubbly.