Mexican Corn Dip
Posted on October 1, 2009 : Filed under Appetizers, Recipe Box
Nancy Harp
1 can drained Mexican corn, 1 cup shredded Parmesan cheese, 1 cup shredded Pepper Jack, 1 cup mayonnaise, 1/4 cup chopped jalapeno peppers.
Mix together and bake uncovered at 350 degrees for 30 minutes. Serve with chips of choice.
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