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.)
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
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
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!