Arizona Baked Corn Dip

This is a great recipe that keeps well when reheated the second day. The green chili and jalapeño add just the right amount of zip for even the pickiest guests.

And now for my helpful tip: Being the chef who actually made this stunning appetizer, you have first dibs. Strategically grab a ginormous serving spoon — or better yet, a gravy ladle. Cut to the front of the line, load up a plate and don’t worry about embarrassing yourself — you’re going to be eating that much anyway, so you might as well beat everyone else to it. Trust me, they’ll respect you for it.

Ingredients:

1 can, 15-1/4 oz. whole kernel corn – drained 2 cans, 4 oz. each, chopped green chilis, drained 1/2 cup chopped sweet red pepper 1 cup (4 oz.) shredded Monterey Jack cheese 2 tbs fresh chopped jalapeño pepper 1 cup mayo (please do this dish justice and don’t go with the low-fat version) 1/2 cup grated Mexican Cotija cheese (Nuestro Queso is an excellent brand) or hard Parmesan 1 4 oz. can sliced black olives, drained

Snack tortilla chips or crackers

Directions:

Preheat oven to 350° F. In a bowl, combine the corn, chilis, red pepper, Monterey Jack cheese and fresh jalapeño. Stir in the mayo and grated Cotija or Parmesan cheese. Mix well.

Transfer to an ungreased 2-qt. square baking dish and level with a spatula. Sprinkle the black olives on top. Bake uncovered for 30-40 minutes or until heated through, slightly brown and bubbly, with most of the liquid cooked off. Remove from the oven and let stand for ten minutes to set before serving.

Serve hot with tortilla chips or party crackers.

Serves 6-8.