Lauren’s Mexicorn Dip
Corn, cheese, done.
Ingredients
- 2-11 ounce cans Mexicorn drained (see Notes)
- 2 cups 8 ounces shredded sharp cheddar cheese
- 2 cups (16 ounces) regular mayonnaise
- 2 teaspoons minced jarred jalapeño peppers or to taste (see Notes)
- Serve with tortilla chips
Instructions
- Preheat the oven to 325°F. Set aside a 9 to 10-inch square baking dish (glass or ceramic). You do not need to grease it.
- In a medium mixing bowl, combine Mexicorn, cheddar cheese, mayonnaise and jalapeño peppers. Stir well to combine with a rubber spatula. Taste and add additional jalapeño peppers to taste.
- Spread evenly in the baking dish
- Bake for 25 to 35 minutes or until heated through.
- Serve warm with tortilla chips.
Notes
- Mexicorn is a mixture of corn and red and green bell peppers. Look for the Green Giant brand.
- You can also use the same amount of fresh jalapeño peppers (about half a small jalapeño pepper). I recommend removing the seeds and ribs before mincing.
- Dip can be prepared two days in advance. Cover and refrigerate. Add 10 minutes to the baking time.
