This dip is very easy and a nice alternative to the artichoke dip that has been so popular. I've had it with both tortilla chips and fritos and liked the fritos better. The next time I make it I want to ad a 4oz can of diced green chilis. Yum.
2 small cans Mexi-Corn
2 cups shredded Monterey Jack Cheese (or pepper jack for added heat)
1 cup shredded parmesan cheese
1 cup mayo (light or regular)
1 jalepeno, finely chopped (remove seeds for less spice)
Mix all together and bake at 355 for 30 minutes. Serve with Frito scoops.
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