Rounding out this month’s Sweet as Pie selection was this Hot Corn Dip from Trisha Yearwood. Simple to prepare and delicious! Here’s how it came together:
First I mixed together two cans of Mexican corn, two cans of diced green chiles, Monterey Jack and Parmesan cheeses, and some mayonnaise. 
Second, I baked it. And that was it! This was so quick and easy and could easily be made ahead of time to pop in the oven just before serving. We enjoyed it with tortilla chips and the leftovers reheated well later in the week. It had nice flavor without being at all spicy. If you need an easy potluck party dish, this one is worth the minimal effort. 
