1 (15¼ oz) can whole kernel corn, drained
1 (7 oz) can chopped green chiles
½ c. sweet red pepper, chopped
1 c. Monterrey Jack cheese, shredded
2 Tbsp jalapeno pepper, seeded and chopped (optional)
1 c. mayonnaise
½ c. Parmesan cheese, grated

Combine all ingredients and pour into a baking dish. Cover and bake at 350 degrees for 30 minutes or until heated through. Don’t overcook or the oils will separate.  The dip should be warm and creamy when ready to serve. This delicious party recipe comes from our friend Connie Cox.