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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is delicious! You will find that there is quite a bit of oil on top after baking from the mayo & cheese, so I just take the corner of a paper towel and blot it a bit to absorb the excess. If you are going to take this to a potluck and have a crockpot with a removable interior that is oven-proof, you can bake it in that and just pop it into your crockpot base to keep warm. Ingredients:
2 cans mexicorn |
2 cans (4 oz each) chopped green chiles, drained |
1 cup shredded pepper jack cheese |
1 cup mayo |
1/2 cup grated parmesan |
sliced ripe olives |
Directions:
1. In a bowl, combine corn, chiles, and Pepper Jack cheese. Stir in mayo and Parmesan cheese. Pour into 2 qt baking dish. Cover & back for 30 minutes. After removing from oven, top with sliced ripe olives & serve with tortilla chips.
2. *makes about 3 cups
3. **use regular mayo, light or low-fat mayo is not recommended.
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