Time: 50 min.
Complexity: easily
Servings: 12

Make a hearty corn dip to go with your chips by mixing canned corn, canned peppers, grated cheese, and mayonnaise. Bake it in the oven until the corn softens and the cheese melts, giving the dip a gooey consistency. Serve it hot with chips, dip it in, and enjoy with family and friends.

Ingredients:

• Cooking spray or butter, for greasing
• 2 x 312g cans of canned corn, drained
• 2 x 127g cans chopped green chilies, drained
• 2 cups grated semi-hard cheese (about 240 g)
• 2/3 tbsp. grated parmesan
• 1 cup mayonnaise
• Corn chips for dipping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, jalapeno pepper, cheese, Parmesan cheese, mayonnaise, chips

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Grease a 22 x 32 cm (9 x 13 in) baking dish. In a medium bowl, combine the corn, chili peppers, all-purpose flour, and mayonnaise. Pour the mixture into the prepared dish and bake, uncovered, until bubbly around the edges, 30-40 minutes. Serve warm from the oven with tortilla chips.

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