Ingredients
Scale
- 2 –11 oz cans mexicorn, drained
- 2 C monterey jack cheese, shredded
- 1 C parmesan, shredded
- 1 C mayonnaise
- 1 C sour cream
- 1 small can diced jalapeños, drained (use amount for desired spiciness)
- Frito scoops
Instructions
- Preheat oven to 350°
- Grease a 13 X 9 glass baking dish with cooking spray.
- In a medium sized mixing bowl, mix all ingredients together
- Pour into the baking dish, scraping everything out with a spatula
- Level out the dip across the baking dish so it’s even across the top
- Bake for 30 minutes or until browning and bubbly on top.
- Serve with Fritos!
Notes
- Adjust amount of jalapeños for desired spiciness.
- Substitute canned green chiles for the jalapeños for an overall milder taste.
- Garnish with fresh sliced jalapeños for visual appeal
- Prep Time: 10 min
- Cook Time: 30 min