Easiest party food you will ever make. Trust me it is delicious, and people will ask for the recipe. I guess you could get fancy and use gruyere instead of cheddar. –ts
1 cup mayo
1 cup chopped vidalia onions
1 cup shredded sharp cheddar cheese (or cheese of your liking)
- Preheat oven to 350
- Combine all and bake in buttered casserole bowl (you could use PAM but butter is always better)
- Bake at 350′ for 20 minutes
Serve with fritos, triscuits or any other cracker
This is the corn dip that Emily so famously ate the morning after Pat Benatar… after it sat in an iceless cooler all night. Yep. So that happened.
Also, this recipe makes what we in the biz call “a shat ton,” so divide this in half if you’re not feeding a crowd. Or Emily.
3 (11 ounce) cans Mexican-style corn***
1 (4 ounce) can diced green chiles
1 can Rotel, drained
1 bunch green onions, chopped (green parts only)
1/2 (8 oz) container sour cream
1 jalapeno pepper, diced
1.5 cups mayonnaise
10 oz shredded sharp cheddar cheese
hot sauce and Cavendar’s or Tony Chachere’s to taste
- In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well.
- Cover and refrigerate (at least half an hour, but overnight is best). Serve with chips and keep away from Lowery.
***I just made this using 4 ears of fresh corn cut off the cob instead of the cans, and I must say DO IT. So easy and yet so much better. (6/30/11)