I love a good hot corn dip. My friend Leslie used to make it all the time when we still lived close by and it was always a hit. I made this one night for our small group and it was an easy fix and totally delicious. This recipe is Trisha Yearwood's recipe from the Food Network.
2 11oz cans Mexi corn (drained)
2 4.5oz cans chopped green chiles (drained)
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips or Tortilla chips
Heat oven to 350. In a large mixing bowl combine the corn, green chiles, monterey jack cheese, parmesan and mayonnaise. Pour into a greased 9x13 dish and bake for 30 minutes or until bubbly. Serve while heated.