Hot Corn Dip from Tamara:
Celebrity: Trisha Yearwood
2 - 11 ounce cans Mexican corn, drained
2 - 4 1/2 ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
3/4 cup grated Parmesan cheese
1 cup mayonnaise
Corn chips or Crackers for dipping
Preheat the oven to 350 F. Grease a 9x13 casserole dish. In a medium bowl, mix corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.
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