Friday, February 21, 2014

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 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 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!

No comments:

Post a Comment