Hot Corn Dip

Hot Corn Dip

Hot Corn Dip


  • 1 11oz can Mexican corn, drained
  • 1 4.5oz can chopped green chilies, drained
  • 1/2 cup mayonnaise
  • 1 cup grated Monterey Jack cheese (1/2 of an 8oz block)
  • 1/3 cup grated Parmesan cheese


  1. Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.
  2. Spread the mixture into a greased 8″ baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips.
One Response
  1. Sunitha

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