Baked Southwestern Corn Dip-- Yum!

Sean digging in

The last time we made the trek to visit family a few hours away, we brought home a bag full of their fresh-grown sweet corn, squash, zucchini, tomatoes, and peppers. I was in heaven. Until I realized we could only eat so many ears of corn on the cob. That's when I remembered this delicious recipe for Baked Southwestern Corn Dip. My mom found this recipe in our local newspaper years ago and we have since adapted it to our tastes. Our family almost always has this dip at holiday parties, but I figured, why not in the middle of the summer? And, for kicks, why not have this dip for dinner instead of an appetizer? It's full of yummy veggies so it can't be completely unhealthy, right? Yeah, just read the list of decadent ingredients.... it's definitely not health food. But it is seriously good!!

Baked Southwestern Corn Dip

About 2 cups fresh corn or 1 Can Yellow Corn Kernels

1 Can Sliced Black Olives (2-1/4 oz)
1 Can Ro-Tel (10 oz)
1 Can Black Beans (15 oz)
1 Medium Fresh Jalapeno Pepper (2 Tablespoons Chopped)
2 Jarred Roasted Red Peppers, chopped
1 Cup Shredded Monterey Jack, Colby Jack, or Pepper Jack Cheese
½ Cup Grated Parmesan Cheese
1 Cup Mayonnaise

Cooking Oil Spray
Tortilla Chips for Dipping

Preheat Oven to 350
Drain black beans and Ro-tel tomatoes (and corn if you used canned). Mix drained vegetables and corn in a medium size mixing bowl. Add jalapeno, roasted red peppers, both cheeses, and mayonnaise. Stir well.

Spray a 2 quart baking dish lightly with cooking oil spray. Pour the dip into the dish and smooth the top. Bake until the top is bubbly, about 30 minutes. Serve with tortilla chips. Spicy bulk sausage also tastes great in this.