Hot Corn Dip

Ingredients

Cooking spray or butter, to grease

2 - 11 ounce cans Mexican corn, drained or corn with jalapeños

2 - 4.5 ounce cans chopped green chiles, drained

2 cups grated Monterey Jack cheese ( about 8 ounces)

2/3 cup grated Parmesan

1 cup mayonnaise

Corn chips, for dipping

Preheat the oven to 350*. Grease a 9-13 by 2 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 until bubbly around the edges, 30-40 minutes. Serve the dip warm from the oven with corn chips.