Hot Corn Dip

By amity

Ingredients

• 2 11-ounce cans Mexican corn, drained
• 2 41/2 -ounce cans chopped green chiles, drained
• 2 cups grated Monterey Jack cheese (about 8 ounces)
• 3/4 cup grated Parmesan cheese
• 1 cup mayonnaise
• Corn chips, for dipping

Preparation

Step 1

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.