Mexicorn Dip

READY IN: 45mins
Recipe by DebS #2

This is a hot dip that I get rave reviews on! It's so easy to make and everyone who tastes it always asks for the recipe. I originally found the recipe in the newspaper but I changed it, and I like it best this way.

Top Review by Sydney Mike

Now here's an unusual dip & a nice addition to any 'dip & dipper' buffet! I was a little unsure of it at first, but it was definitely a hit & IS certainly a keeper! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Ingredients Nutrition

  • 1 (15 ounce) can mexicorn, drained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 medium jalapeno pepper, chopped and seeded
  • 2 cups shredded taco cheese
  • 12 cup grated parmesan cheese
  • 1 cup mayonnaise
  • 1 (4 ounce) canchopped green chilies

Directions

  1. Mix and bake at 350 degrees for about 30 minutes or until warm.
  2. Serve with Taco Chips.

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