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2 cans Mexican corn, drained
2 blocks Pepper Jack cheese, shredded
1 c. Parmesan cheese, shredded
1 c. mayo

Shred Pepper cheese blocks; stir in Parmesan cheese. Add mayo and
corn. Bake at 350 degrees for about 25 to 30 minutes. Eat with corn chips.

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Accuracy is believed to be good, but is not guaranteed.
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