Hot Mexican Corn Dip
Cooking spray or butter, to grease
1 1/2 lbs frozen corn
7 oz chopped green chiles, drained
2 c Monterey Jack cheese, shredded
1 c Pepper Jack cheese, shredded (set aside)
1 c grated or sahved Parmesan
1 c mayonnaise
1 small can diced jalapenos
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, jalapenos, Monterey Jack, Parmesan and mayonnaise until fully combined. Spread half the mixture in the prepared casserole dish sprinkle with Pepper Jack cheese and top with remaining corn mixture. Bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
***I’ve also made this more child friendly by eliminating the jalapenos and using more Monterey Jack instead of Pepper Jack between the two layers.