Easy Cheesy Corn Dip....

By ldelmas

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

Step 1

reheat 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.