Hot Corn Dip
Recently MawMaw (my mom) and I rode down to a small neighboring town called North, South Carolina. Now, I know that is a mouth full and to be honest, North, South Carolina is not even in the northern part of the state but that is what it's called!
One of our favorite farms, McCurley's Farms, is located here and we frequent their SC Certified Farm Stand. McCurley's is small and family run. It provides the community with access to fresh, healthy, farm-to-table foods.
We picked up some of their fresh tomatoes as well as an entire bushel of sweet corn and a jar of my favorite, pickled okra. I believe my kids ate at least half a bushel of corn within 24 hours of buying it but I made sure to put some aside for Sunday dinner. I also always put aside some for making one of my favorite appetizers: Hot Corn Dip!
This recipe is perfect for family game night or really any gathering where your friends or family will have the opportunity to stand around a table and graze. It is a crowd favorite and always delicious!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
2 11 oz. cans of Mexican corn, drained
2 4 ½ oz. cans chopped green chiles, drained
2 cups shredded Monterrey Jack Cheese
¾ cup shredded parmesan cheese
1 cup mayonnaise (Dukes)
Instructions:
Preheat your oven to 350 degrees F and spray a 9x13” casserole dish with nonstick cooking spray.
In a medium bowl, mix the corn, chiles, both cheeses, and mayonnaise until fully combined.
Spread the mixture into the prepared casserole dish and bake uncovered for 40 minutes or until bubbly around the edges.
Serve dip warm with tortilla chips or (my favorite) Fritos Scoops.
