Baked Corn Dip with Fritos
This cheesy hot corn dip is loaded with corn, diced jalapenos, a delicious sour cream mixture, lots of Monterey Jack cheese, baked to gooey perfection, and topped with chili cheese Fritos.
Servings: 12 Servings
Ingredients
- (4) 15-ounce cans whole kernel corn, drained well
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- ¾ cup sliced green onions
- 2 jalapenos, stem, seeds removed, diced
- 8-ounce can diced water chestnuts, drained
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 cups Monterey jack cheese, shredded
- 9.75 ounce chili cheese Fritos®
Instructions
- Preheat oven to 350° and spray a 13 x 9 baking dish with non-stick cooking spray.
- In a large bowl, add drained corn, mayonnaise, sour cream, green onions, diced jalapenos, water chestnuts, garlic powder and black pepper. Stir.
- Add shredded cheese, stir to combine.
- Pour corn mixture into the prepared baking dish.
- Bake for 40-45 minutes, uncovered.
- Carefully remove from the oven.
- Coarsely crush Fritos and pour over the top of the corn dip.
- Before serving, stir to incorporate the Fritos into the dip.
Notes
- Crushing the Fritos. The easiest way to crush the Fritos is to just squish the bag they come in, or place them in a resealable bag and use a mallet or rolling pin to crush them.
- Drain Well. Make sure to drain your corn thoroughly to avoid a watery dip.
- Use Caution. Always wear gloves and NEVER touch your face when working with jalapenos.
- Store: Refrigerate leftover Mexican corn dip for up to 4 days in an airtight container. To reheat it, place it in a baking dish and bake at 350 for 20 minutes until heated through.