Trisha Yearwood
Hot Corn Dip
Ingredients
- 2 (11 ounce) cans Mexi-corn, drained
- 2 (4 1/2 ounce) cans chopped green chiles, drained
- 2 cups (about 8 ounces) grated Monterey Jack cheese
- 3/4 cup grated parmesan cheese
- 1 cup mayonnaise (not Miracle Whip)
- Corn chips, for dipping (Frito scoops or Tostitos scoops)
Instructions
- Heat the oven to 350 degrees F. Grease a 9 x 13 inch casserole dish.
- In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined.
- Spread the mixture in the prepared casserole 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.