This is a really yummy appetizer. I've shared it with quite a few people and they all love it!
11 oz. can Mexican corn, drained4.5 ox can chopped green chilies
1 c. grated Monterey Jack cheese (8 oz.)
½ c. Parmesan cheese
½ c. mayonnaise
Corn chips, for dipping
Heat oven to 350. Grease a small casserole dish.
Mix corn, chilies, cheeses, and mayo until fully combined and spread into dish. Cook, uncovered for 30-40 minutes, or until bubbly around the edges.
Recipe: Home Cooking with Trisha Yearwood
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