Cheesy Hot Corn Dip

thekitchenismyplayground.com

Linda

1 (11 oz.) can Mexican corn, drained

1 c. shredded Monterrey Jack cheese

½ c. shredded Parmesan cheese

1 c. mayonnaise

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

Directions at thekitchenismyplayground.com

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