Hot Corn Dip made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips.
Hot Corn Dip
This Hot Corn Dip recipe from Trisha Yearwood, is one of the most popular posts on my site since I posted it. And for good reason - it is downright yummy! Y'all might have read my previous post where I got a craving for Trisha Yearwood's Hot Corn Dip when Trisha made an appearance on The View to promote her newest cookbook, Home Cooking with Trisha Yearwood {affil link}
I am a fan of Trisha Yearwood anyway - matter of fact, make her hair brown and I swear she looks like my sister - and, I already have her first cookbook, Georgia Cooking in an Oklahoma Kitchen, {affil link} which I love and why I was considering the newest one anyway, but I think I love this one even more.
I suspect y'all will be seeing a few of her recipes show up here at some point. Beautiful photography, some great family stories, if you are a lover of southern foods and/or a collector of cookbooks like I am, you'll want Home Cooking. Check out my review of Home Cooking if you missed this one!
There wasn't a photo in the cookbook for this recipe and I can see why - it's hard to photograph! Like the Warm Feta and Artichoke Dip from Trisha's previous cookbook, this dip is a definite winner, and another great dip for a party, or for simply hanging around with the family for movie night.
Tricia says she keeps it warming in the crockpot to snack on all evening. Personally, I have no idea how it lasts that long. If you love corn and cheese, you will love this yummy dip and let me warn you - it is purely addictive - the more you eat, the more you want.
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