• Prep Time: 5 minutes
  • Cooking Time: 30 minutes
  • Serves: one 9-inch pie dish, 4 to 8 servings

Hot Cheesy Corn Dip

  • Recipe Submitted by on

Category: Dips, Cheese

 Ingredients List

  • 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
  • one 4-ounce can green chile peppers
  • 1 3/4 cups shredded Sargento® Monterey Jack cheese (or Pepper Jack), divided (most of an 8-ounce package)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup Hellman's®/Best Foods® Mayonnaise or MIRACLE WHIP (lite versions are okay)
  • chips, crackers or bread for serving (try Pringles® Tortillas, Rold Gold® Pretzel Thins, NABISCO crackers)


1. Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside
2. In a large bowl add corn, green chiles, 1 cup Monterey Jack cheese, Parmesan, mayo (I used lite MIRACLE WHIP), and stir to combine.
3. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
4. Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top.
5. Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly, or is as golden browned as desired.
6. Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper. Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired or serve chilled.

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