Mexican Corn Dip
- 2 11oz. cans Mexican corn, drained
- 2 c. colby jack, shredded
- 1 c. mayo ( I use light)
- 1 - 1 1/2 c. grated/shredded parmesan
- chopped jalapenos -- 1 small can or to taste
- Combine all ingredients.
- Bake at 350 for 30 minutes.
This recipe is a personal recipe added by raschuler and has not been tested or endorsed by MyRecipes.
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Mexican Corn Dip Recipe at a Glance
- COURSE: Appetizers