Name: Gold Medal Hot Mexican Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2 11-ounce cans of corn, drained; 2 4.5-ounce cans of diced green chilies; 1 cup of favorite salsa; 2 1/2 cups of grated Monterey Jack cheese; 2/3 cups of shredded Parmesan cheese; 1 cup mayonnaise; Tortilla chips

Gold Medal Hot Mexican Corn Dip

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This hot dip is a crowd-pleaser. Easy and delicious!

Author: Carole from Toot Sweet 4 Two
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 1x
Category: Appetizer
Method: Baked
Cuisine: American

Ingredients

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2 11-ounce cans of corn, drained
2 4.5-ounce cans of diced green chilies
1 cup of favorite salsa
2 1/2 cups of grated Monterey Jack cheese
2/3 cups of shredded Parmesan cheese
1 cup mayonnaise
Tortilla chips

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Instructions

Preheat oven to 350 degrees.
Spray a 9″ x 13″ baking dish with non-stick cooking spray or grease with a little canola oil.
In a mixing bowl, combine corn, green chilies, salsa and mayonnaise.
Add cheeses and mix well to combine.
Pour mixture into greased pan and spread around to level it out.
Bake in preheated oven for 30 to 40 minutes until bubbly around the edges.
Serve warm with tortilla chips.

Keywords: Hot Mexican Corn Dip

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