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Cheesy Hot Corn Dip (Printable recipe)

Tracey Harrelson
  • minutes
  • Serves

INGREDIENTS

1 11 ounce can

Mexican corn, drained

1 cup

shredded Monterrey Jack cheese

1/2 cup

shredded Parmesan cheese

1 cup

mayonnaise

2

or 3 slices jalapeno diced, to taste (fresh or pickled)