 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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 1/4 cup chopped sweet red pepper or roasted red pepper from a jar. 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.
|
|