Fall has officially arrived! Along with the cool crisp air and beautiful colors, the first thing that pops into my head when I think of fall is football of course. Yes, fall season goes hand in hand with football season. No matter what football team you cheer for, we can all agree that one of the best things about watching football is eating all the yummy food.
Whether you watch at home or are tailgating and going to a game, this corn dip is a definite must for your football food. It is slightly spicy, cheesy, and crunchy. All good thing in my opinion! Best of all, so fast and easy to make.
First, grate your Monterey jack cheese. I like to grate the cheese myself because I like the texture better, but you can certainly use the pre-shredded kind.
Preheat oven to 350 degrees.
Add parmesan cheese to a medium-sized bowl.
Add the mayo to the bowl.
Next, throw in the Monterey jack cheese.
Add the corn.
And the green chiles.
Stir it all together. So easy!
Pour the mixture into a greased 9×9 square or 9 inch round casserole dish.
Bake, uncovered, for 40 minutes until hot and bubbly.
When the dip comes out of the oven there is always a little bit of oil that rises to the surface. Dab the oil a bit with a paper towel.
Stir and serve warm with tortilla chips (the scoop kind are best) and Freetos scoops.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 11 ounce can mexican corn drained
- 4.5 ounce can chopped green chiles drained
- 8 ounces Monteray Jack cheese grated
- 1/3 cup Parmesan cheese
- 1/2 cup mayonnaise
- Freetos scoops for serving
- tortilla chips for serving
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Combine corn, chiles, cheeses, and mayonnaise in a bowl and stir to combine.
- Grease a 9 inch round or 9x9 inch square casserole dish with cooking spray.
- Pour mixture into greased pan. Cook in oven for 35-40 minutes until bubbly.
- Serve warm with Freetos scoops and tortilla chips.
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