Hot Corn Dip


2 11-ounce cans mexicorn, drained
2 7-ounce cans chopped green chilies, drained
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

  1.  Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.
  2. Mix together everything but the corn chips in a large bowl.
  3. Transfer to prepared baking dish and bake, uncovered for 30 to 40 minutes, or until bubbly around the edges.
  4. Serve warm with the corn chips.
Can also be transferred to a 4-quart slow cooker and cooked, covered, on high for about an hour, or on low until warmed through and bubbly.

Cooking With Crevolyn
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