Hot Corn Dip (Trisha Yearwood)

Name: Hot Corn Dip (Trisha Yearwood)
Cook time: 40 min
Yield: Unknown
Cuisine: Tex-Mex
Ingredients: 2 cans (11 oz. ea.) (625 g) Mexicorn, drained, canned; 2 cans (4.5 oz. ea.) (255 g) Green chiles, chopped, drained, canned; 2 cups (225 g) Monterey Jack cheese, grated; 3/4 cup (75 g) Parmesan cheese, grated; 1 cup (220 g) Mayo; 1/2 cup (120 g) Sour cream (opt.); 1 Tbsp. (10 g) Onion, chopped (opt.); 1 tsp. (2.5 g) Jalapeños, chopped (opt.); 1 Tbsp. (9 g) Garlic, minced (opt.)

Baked Mexicorn and green chile dip with Monterey Jack, Parmesan, and mayo.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2 cans (11 oz. ea.) (625 g)	Mexicorn, drained, canned
	2 cans (4.5 oz. ea.) (255 g)	Green chiles, chopped, drained, canned
	2 cups (225 g)	Monterey Jack cheese, grated
	3/4 cup (75 g)	Parmesan cheese, grated
	1 cup (220 g)	Mayo
	1/2 cup (120 g)	Sour cream (opt.)
	1 Tbsp. (10 g)	Onion, chopped (opt.)
	1 tsp. (2.5 g)	Jalapeños, chopped (opt.)
	1 Tbsp. (9 g)	Garlic, minced (opt.)

Instructions

Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
In a medium bowl, combine all ingredients.
Spread mixture in the dish.
Bake uncovered for 30–40 minutes, until bubbly around the edges.
Serve with corn chips.

Notes

Source: Trisha Yearwood Equipment — Required: Mixing bowl, 9×13-inch casserole dish; Special tools: None

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