Hot Cheesy Corn Dip

• 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
• 1 (4 ounce) can green chili peppers
• 1 34 cups shredded monterey jack cheese, divided (or pepper jack)
• 12 cup finely grated parmesan cheese
• 12 cup mayonnaise or 12 cup Miracle Whip
• chips, crackers or bread, for serving

1. Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside.
2. In a large bowl add corn, green chilies, 1 c monterey jack cheese, parmesan, mayo, and stir to combine.
3. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
4. Evenly sprinkle remaining 3/4 cup monterey jack cheese over the top.
5. Bake for about 30-35 minutes, or until cheese has melted and is bubbly, or is as golden brown as desired.
6. Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper.
7. Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days.
8. Reheat gently if desired or serve chilled.

frozen corn, green chili peppers, shredded monterey jack cheese, parmesan cheese, mayonnaise, crackers

Taken from www.food.com/recipe/hot-cheesy-corn-dip-522642 (may not work)