Hot Corn Dip

So, if you're one of my regular readers, you've probably noticed by now that I've been trying a lot of Trisha Yearwood's recipes lately. I guess I do this a lot, whenever I discover someone new, whether it's someone on TV or maybe in a cookbook that I've read. I just think it's fun to try different styles of cooking, don't you? Of course, I'm always drawn to cooks who make home style comfort food that you imagine someone's Grandmother would make. That's the type of recipe that TY usually does. And she doesn't seem fake while you watch her cook and tell her family's stories. She's probably the same off camera as when she's on. I love that. And her recipes are always really simple.
 This recipe is a perfect example. It's warm and yummy and simple to throw together. Make it for your next party and your guests will love you for it!


Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping

 Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.

In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

Tips:
-One of the great things about this recipe is that you can make it ahead of time and then just pop it in the oven just before your guests arrive.
-This dip is not spicy at all, but if you'd like to turn up the heat a bit, add some diced jalapenos or other spicy peppers, or any kind of hot sauce. Add as much as you like!
-Mexicorn is simply canned corn with added diced red and green bell peppers. If you can't find it, just use regular corn and add the peppers, if you like. Or you could just leave the peppers out.
-I like to serve it with the Scoop type of tortilla chips. They just make it easier to dip!