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Mexican Corn Dip
Course
Appetizer
Cuisine
Mexican
Ingredients
1-15
oz.
can Mexican or Fiesta corn drained
1
small can diced green chilies drained
1
c.
Mayonnaise
1
c
Monterey Jack cheese shredded
1
c.
fresh Parmesan shredded
1
t.
cumin
Instructions
Mix drained corn and chilies with mayonnaise, 2 cheeses and cumin.
Spread into glass casserole dish and sprinkle some paprika on top.
Bake at 350 degrees for 25-30 minutes until bubbly. Serve warm with tortilla chips.