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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |