Julie’s Hot Corn Dip

 

We love hors d’oeuvres in this house.  I usually call them nibbles though, because I’m never sure if I’m spelling hors d’oeuvres correctly.  Awkward!

I don’t care what your age, you will love this treat.  You set it down on the table and everyone immediately gravitates towards it.  Typically, it’s a summertime treat but it’s equally enjoyable all year long.  I just made it a few days ago for a couple of kiddos who really like corn and they are now fans.

The lime tortilla chips are the perfect accompaniment.  They add a bit of acerbic bite to go along with the sweet flavor of the corn.  Julie would bring this out of the oven, set it down and jump back to avoid being trampled.  Everyone was waiting for the dip to make its appearance and no one wanted to be polite any longer and maybe miss their opportunity.

As you can see, assembly is super easy.  You probably have everything on hand already.

2 cans drained Mexi corn

1/3 cup chopped yellow onion

2 ounces scanned diced jalapenos

½ teaspoon pepper

1 ½ to 2 cups shredded Mexi cheese

½ to 2 cups mayonnaise

Mix all ingredients and place in a 2 quart baking dish.  Bake at 375 degrees for 25 to 30 minutes until light brown and hot.  Serve with Lime tortilla chips.

*  From the Recipe Box:

Julie always does great nibbles.

I also go on the high side when it comes to the mayonnaise and the cheese.  No one wants a dry dip; you would break all your chips.

If you can’t find Mexi corn, use regular canned corn and chop up some colored peppers.  I usually use the whole 4 ounce can of jalapenos, but then I buy the mild ones.

and remember:  Just a friendly reminder that you are talented, beautiful, brilliant and worthy of good love and respect.  Honor this by surrounding yourself with people who deserve your magic.  Big kiss, Lynn

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