Hot Corn Dip

Most of the country is being pounded with a massive winter storm right now, and Ohio is no exception. We woke up to ice, ice, and more ice -- and some sleet and freezing rain thrown in for good measure. The drive to work was harrowing, to say the least. And the snow moves in tonight, so I’m sure tomorrow’s going to be even worse.

I don’t know what it’s like where you live, but here, when a massive winter weather system is predicted, people go absolutely crazy. Last night Joe went to the store to get some essentials --bottled water, diapers, and ice cream, of course -- and they were completely out of milk...all types and sizes of milk, including almond, rice and soy (he checked). I’m glad we have little ones and we’re never short of milk!

Anyway, if you weren’t able to make it to the store before the Snowpocalypse hit, this is definitely a snack you can still make for yourself while the weather rages outside. Its ingredients are pantry staples (at least for me), and best of all, it’s so incredibly delicious. This was great with tortilla chips, but it was equally as delicious on top of the Mexican biscuit pizzas I served it with (recipe coming tomorrow). The only thing I’d do differently next time would be to use half pepper-jack cheese or add a dash of hot sauce to give this just a little bit more of a kick. Some cilantro would be nice in here too.

Hot Corn Dip
adapted from Mommy’s Kitchen, originally from Home Cooking with Trisha Yearwood

2 11-ounce cans corn with red and green peppers, drained
2 4-ounce can chopped green chilies, drained
2 cups grated Monterey jack cheese
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste

1. Preheat the oven to 350 degrees. Grease a casserole dish.

2. In a medium bowl, mix together the corn, chilies, cheeses, mayonnaise, sour cream, and salt and pepper. Spread the mixture in the prepared casserole dish.

3. Bake, uncovered, 30 to 40 minutes or until hot and bubbly.