{Recipe} Warm Corn Dip for game day!

Happy game day, friends!

We’re really excited that football season is here! I ran to the gym this morning, and when I got home, Todd and the boys were sitting on the couch watching College Game Day and flipping between that and the Notre Dame/Navy game.

Our Gamecocks won on Thursday night, by the grace of God. That makes it a lot easier to just relax today and enjoy watching all that other games that are on TV.

I made a few little things for us to munch on while we watch football today, and one of them is my favorite corn dip. Y’all should definitely make this! (And you may even need two batches because if you have a crowd, this dip will be gone in no time and you’ll wish you had more.)

 

I have made two different corn dip recipes and I like each of them for different reasons, so I combined them. One of them is Emeril’s Hot Corn Dip and the other is Trisha Yearwood’s Corn Dip.

Emeril’s is absolutely delicious, but it calls for all fresh ingredients. There is a lot of time spent chopping vegetables and preparing corn, sautéing vegetables and letting them cool before putting them in the dip. It’s delicious, but takes a long time and is very labor intensive. But I love the spices he uses!

Trisha Yearwood’s recipe calls for canned Mexicorn and her recipe is really quick. It’s delicious, but I missed the cayenne, garlic and cheddar cheese from Emeril’s recipe. I really like the combined recipe. It’s spicy and it’s quick!

Warm Corn Dip Recipe

sources: Emeril and Trisha Yearwood

Ingredients

2 (11 ounce) cans of Mexicorn, drained

2 (7 ounce) cans of chopped green chiles, drained

4 ounces of monterey jack cheese, shredded

4 ounces of sharp cheddar cheese, shredded

1 cup of mayonnaise (if you don’t like mayonnaise you could always try cream cheese)

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon pepper

 

Directions

Preheat oven to 350 degreens. Mix all ingredients together in a large bowl, then put in a square baking dish.

Bake for 20-30 minutes, until bubbly. Use corn chips or tortilla chips to dip… enjoy!

 

P.S. Go Gamecocks!

 

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Comments

  1. Yum-o!!! I can’t wait to make this!!! Love your dishes!

  2. Oh my this looks so yummy!

  3. This just got pinned and I’m definitely using it sometime this season! and YAY for a Gamecock win!!
    Natalie Hames recently posted..OOTD & Haul + July GlossyBoxMy Profile

  4. I never thought to serve it warm. We always eat it cold.
    Heather recently posted..Toy Wish ListMy Profile

  5. this looks so delicious erin! i’ve been gone for quite a few weeks and am very much looking forward to catching up on all the big doings in your life. i think i’ll make a batch of this to enjoy while my husband watches sports and i catch up on posts :-)

  6. Thanks, Erin! This Looks AWESOME! Go Vols!
    Erin recently posted..It’s Football Time in Cookeville!My Profile

  7. Yummy! Thanks for sharing, I can’t wait to make it! :) Hubby will love it!
    Naturally Caffeinated Family recently posted..Don’t Stop Believing… (w/ Before and After pics)My Profile

  8. CampDallas says:

    Thanks for sharing! My husband calls me the Dip Queen (I assume that’s a compliment??!!), and I’m always looking for something yummy to serve up while we’re hanging out watching football. He named me assistant coach of his fantasy team this year. My responsibility? Snacks! Haha!

  9. Hi Erin,

    I have made Trisha Yearwoods corn dip recipe to a T and it was ok. I may have to try your version and see if the spices give it more of a wow factor.

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