Hot Corn Dip From Country Singer Trisha Yearwood - cooking recipe

Ingredients

2 (11 ounce) cans mexicorn, drained
2 (4 1/2 ounce) cans chopped green chilies, drained
2 cups grated monterey jack cheese or monterey jack cheese
3/4 cup grated parmesan cheese
1 cup mayonnaise
corn chips, for dipping

Preparation

Preheat the oven to 350\u00b0F Grease a 9 x 13 x 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, for 30 to 40 minutes, or until bubbly around the edges.
Serve the dip warm from the oven with corn chips.