Hot Corn Dip

Oh boy, I think by the time I'm done making all the recipes from Trisha's cookbook, I'll be about 50 lbs heavier LOL

But I can't help it, they are so good, like this Hot Corn Dip that I'm actually munching on while I type, forget about making dinner, this is not only filling but SO delicious. YUM!




Serves 12

2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping


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.