Hot Corn Dip

With the football season in full swing, is only natural that I try as many dips as I can to enjoy with my family.  This is quick and easy, and of course, tasty.  Once it’s done, it will look oily, but it is not.  Let it sit for a couple of minutes and it will look “normal”.  Corn chips go great with this dip. Enjoy!

-1 (11 oz) can Mexican corn, drained
-1 (4.5 oz) can chopped green chilies, drained
-1/2 cup mayonnaise
-1 cup grated Monterey Jack cheese
-1/3 cup grated Parmesan cheese
Preheat oven to 350 F.  Lightly grease 8×8 pan.  Set aside.
In a bowl, mix all of the ingredients well.  Pour into prepared pan.  Place in preheated oven and bake for 35-40 minutes or until bubbly around the edges.  Let is stand for 2 minutes, then serve hot with corn chips.  Enjoy!

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