Tex - Mex Corn Dip / reposted

I have 3 versions of this Best of the Best Dip!

The Original Recipe ( I entered this in the 2001 Hellman's Mayonnaise Picnic Recipe Contest)

The Creamy Version

Hatch Chile Version ( I created this one for our local, Annual Hatch Chile Competition)

Tex - Mex Corn Dip / Original Recipe:

350 degree oven

Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

Optional, add 1 - 10 oz. can of Ro-Tel tomatoes.

2 - 15.25 oz. cans of Mexi Corn, drained.

2 - 4 oz. cans of  Diced Green Chiles, drained.

2 C Shredded Monterey Jack Cheese.

1 C Grated Parmesan Cheese.

1 C Mayonnaise.

Mix all ingredients together .

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!

Tex - Mex Corn Dip / Creamy Version:

350 degree oven

Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

1- 15.25 oz can of creamed corn

2 - 11oz. cans of Mexi- Corn, drained.

1 - 4 oz. can of Diced Green Chiles, not drained

1 C mayonnaise.

2 C Shredded Cheddar Cheese

1 C grated Parmesan Cheese.

Mix all ingredients together.

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!

Tex - Mex Corn Dip Hatch Chile Version:

350 degree oven.

Bake in a 1.6 liter casserole , a 2 quart casserole or a 10" cast iron skillet.

1 - 15.25 oz. can of Creamed Corn.

2 - 11 oz. cans of White Shoe-peg Corn, drained.

3 Hatch Chiles, seeded, finely chopped. (about 1 1/4C)

1 C Mayonnaise.

1 C Grated Parmesan Cheese.

2 C Grated Hatch Jack Cheese.

Mix all ingredients together.

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!