Hot Corn Dip

This is a recipe I made a few times many years ago, loved it, then completely forgot about it – until today! Thankfully I had a link to it in my email and the website still worked. This is not my recipe, the original is from Gina Marie’s Kitchen.


2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp chipotle peppers in adobo sauce, diced small
4oz can diced green chilies, undrained
1/2 cup Mayo
1/4 tsp garlic powder
11 oz can of corn, drained

1 small tomato
2 tbs cilantro, chopped
2 tbs green onions, sliced thin


Preheat oven to 350 degrees.
Mix all ingredients except the toppings together in a bowl.
Pour into an oven safe dish and bake 20 minutes or until golden brown and bubbly.
Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.