Trisha Yearwoods Hot Corn Dip

Hot corn dip made with Mexicorn, green chilis, cheese and mayo. This dip can be baked or made in the crock pot. 
Happy New Year friends!!!! This is my first official recipe post for 2011. I'm sure everyone is a bit burnt out on sweets right now.I don't know about you but that seems like that's all I have been consuming over the holiday season.

Tonight I wanted to share to share a recipe for a yummy appetizer that I made for New Year's Eve. It's for a Hot Corn Dip that I found in Trisha Yearwoods second cookbook Home Cooking. I have been dying to make this dip ever since I bought Trisha's Cookbook back in April.
Well what better day to make it then on a holiday. I have to say our New Year's Eve was filled with all sorts of wonderful dip's, but by far this recipe was my favorite one.

I prepared this dip in my slow cooker instead of baking it in the oven. That way when it was finished I could just leave it in the crock pot on warm so everyone could snack on it all night.

My 11 year old daughter loves corn, so she thought this dip rocked. I have to say it was even better warmed up the second day. I cannot wait to cook my way through Trisha's beautiful cookbook. 

I have so many recipes in mind. Did you enjoy some delicious dishes New Year's Eve? I would love for you to tell me all about them in the comments section.

Yield: 6-8
Author: Tina Butler | Mommy's Kitchen
Trisha's Hot Corn Dip

Trisha's Hot Corn Dip

Hot corn dip made with Mexicorn, green chilis, cheese and mayo. This dip can be baked or made in the crock pot.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min


  • 2 - (11 ounce) cans mexicorn, drained
  • 2 - (4 1/2 ounce) cans chopped green chilies, drained
  • 2 - cups grated monterey jack or colby jack cheese (about 8 ounces)
  • 3/4 - cup grated parmesan cheese
  • 1 - cup real mayonnaise (not miracle whip)
  • corn chips, for dipping (frito scroop or tostitos scoops)


  1. Preheat the oven to 350°F 
  2. Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.
  3. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. 
  4. Serve the dip warm from the oven with corn chips.


Once prepared this dip can be placed in a crock pot to keep warm.

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Recipe Source: Trisha's Home Cooking


Alison said…
New Years Eve we had-
PW's wings
peel and eat shrimp
PW's potatoe skins
cream cheese with pepper jelly
mushroom stuffed phyllo cups
waterchestnuts wrapped in bacon
cream cheese with pepper jelly
Lil Smokies with bbq sauce
veggies with ceaser dip
Everything was so good, plenty for leftovers!
For New Years, I made the traditional NYE dinner I grew up with. Baked bone-in ham, hoppin' john, & greens! Tomorrow, I will be simmering the ham bone (that still has a good bit of meat on it!) with a mix of dried beans for some Bean Soup. I think I like the soup more than the NYE dinner to tell you the truth. It's a real treat to have a large ham bone with lots of meat still on it for soup purposes.

The recipe for the corn dip sounds great. I have never had corn dip, but now that I see it before me, I must give it a try.
Judy H. said…
We had a treat that I am now addicted to!! I don't know the official title for it but it's very easy to make :O) All you need is one bag of butter flavored puffcorn (2 brands I've seen are Chesters - the cheetos company - or Old Dutch) and one package of Almond Bark. Melt the almond bark, pour over the puffcorn and gently toss together. But what takes these over the top is if you crush up one candy cane and add it along with a drop or two of peppermint extract to the almond bark!!! Chowing down on it as I type this :O)
Jane said…
Hi Tina,
I added my Date Nut Bread that I had on New Year's Day. Happy New Year! :)
Your Hot Corn Dip recipe sounds right up our alley. My mouth was watering to read the ingredients and drool over your scrumptious pictures! Thanks much for sharing -
Anonymous said…
i was too "cooked out" after the holidays to do any cookimg, but i've made this recipe and LOVED it! anne
Heidi said…
That corn dip sounds fabulous and I can't wait to check out Trisha's new cookbook. Happy New Year!
Shannon said…
Happy New Year Tina! Yummo on the corn dip. Perfect for a Super Bowl Party :-).

You've been tagged.
Can't wait to see your answers!
Susannah said…
Yes, totally burnt out on sweets! Your dip looks yummy.

Happy New Year!

e-Mom @ Susannah's {Kitchen}
Anonymous said…
What would you do if you wanted to substitute fresh corn for the canned? Should it be cooked? How much corn would you guess is in the canned version? Thanks for any help. It looks so good for a summer appetizer by the pool.
Anonymous said…
Iwas wondering about frozen corn. Think I'll see what's in mexicorn, add it to the cooked corn and see what happens.
dropdad said…
I was thinking the same thing about creating the "mexi-corn starting with frozen corn. I rarely buy canned vegetables ( I don't like the cooked then put in a can taste).i will try this with the frozen corn substitute.
Unknown said…
This looks like a great recipe. I was wondering if anything can be substituted for the Chile's? My husband and I are not big fans of Chile's....nor are my kids. Thanks!
Unknown said…
I'd like a recipe for mushroom stuffed phyllo cups sounds good. Live them both