Dave's Baked Corn Dip

My brother Dave came up with this one. It disappears like magic at any party! I always double the recipe. Most of the ingredients are in your pantry and refrigerator all the time. If you can’t find MexiCorn, you can use a 14 oz. can of whole kernel corn, drained, and add ¼ cup chopped sweet red pepper or roasted red pepper from a jar.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 3 cups

Ingredients

• 11  ounces  mexicorn, drained
• 1  cup mayonnaise
• 1  cup monterey jack pepper cheese, shredded
• 1⁄2 cup parmesan cheese, grated
• 4  tablespoons  pickled jalapeno peppers, chopped

Directions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in mixing bowl. Pour into shallow oven-proof serving dish.
3. Bake 30 minutes, until bubbly and lightly browned.
4. Serve with tortilla chips or Fritos.
5. Serves 4 - 6 as an appetizer.