Hot Corn Dip

WE REACHED 100 FOLLOWERS!!! Woohoo! Be on the lookout for the giveaway on Friday!

I was bored the other night and started surfing cooking blogs. I came across a new one that I am so excited about. It's called Full Bellies, Happy Kids. There isn't a single recipe that I don't want to try! In fact, that very night I tried this recipe. It was so good!!! My husband and kids were literally fighting over the bowl, so we had to dish up separate bowls for everyone. Deeeeeeeeelish.

I didn't have Mexicorn on hand, so I just used regular frozen corn that I thawed in a bowl of water. It still tasted great. If I don't have Mexicorn next time, I'm going to saute a little red bell pepper to put in. Also, a word about the chilies. I came across a jar of chilies at the store a few weeks ago. It's by the salsa, and it's the same thing as those little cans of diced green chilies. Only it's MUCH cheaper.

The recipe says it serves 12. But it's so good that it might only serve 1. ;-)

Ingredients:
2 11 ounce cans Mexicorn
2 4.5 ounce cans chopped green chilies
2 cups Monterrey Jack cheese, grated
3/4 cup Parmesan, grated
1 cup mayonnaise
tortilla chips for dipping

Preheat oven to 350*. Grease a casserole dish and set aside. Mix corn, mayonnaise, cheeses, and chilies until combined. Pour into the casserole dish and bake, uncovered, for 30-40 minutes, or until bubbly.

I know what I'm having for lunch!! :-)