Ingredients Jump to Instructions ↓

  1. 2 11-ounce cans Mexican corn, drained

  2. 2 4 1/2-ounce cans chopped green chiles, drained

  3. 2 cups grated Monterey Jack cheese (about 8 ounces)

  4. 3/4 cup grated Parmesan cheese

  5. 1 cup mayonnaise Corn chips, for

Instructions Jump to Ingredients ↑

  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


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