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Hi, everyone!

It’s Pool Party time tomorrow on You’re Home with Jill! My kids love to swim—in fact, did you check out my Facebook page earlier? My family escaped for a quick trip down to the beach and my son Trevor and his best friend were in the ocean ALL DAY. It was their first official day of summer and I felt like a kid again just watching them.

Fellow Philadelphians, we're pretty lucky—the Jersey shore is so close! But we're in the minority...I know lots of you are hours away from the nearest beach, which is why a Pool Party makes sense for everyone. On Friday I showed you a fun decorating idea using drink umbrellas! And today, my good friend Laura Geller and I will show you how to make a great party recipe: my Easy Cheesy Corn Dip.

Easy Cheesy Corn Dip....

Ingredients:

• 3 cans Mexicorn


• 2 (8-oz) blocks pepper jack cheese


• 2 cups mayonnaise


• 1 cup grated Parmesan cheese (fresh is always best, but canned is fine, too)


• Scooped corn or tortilla chips (for serving)

Preparation:

Preheat the oven to 350°F. Combine the ingredients in a large bowl. Spoon the mixture into a large casserole dish and bake for about 25 minutes.

Two quick tips—I’ve found “Mexicorn” in two places at the grocery store: the canned veggie aisle and the ethnic foods aisle. It may have a slightly different name, so just look for corn with red peppers. And two, be sure to get the scooped or curved chips…this is a heaver dip, and you need that spoon-like shape to help you get all those wonderful ingredients in one bite.

So that’s one recipe Laura and I are making tomorrow on You’re Home with Jill. Here’s another…White Bean Hummus!

I'll share the recipe on the show tomorrow...it's on at Midnight ET and all day tomorrow on QVC.com. If you’re lucky enough to get QVC PLUS®, you can watch at 7pm ET.

From my home to yours,
—Jill