Publisher Photo
Publisher Photo
Our pastor's wife gave me this recipe many years ago. I took it to our school's appetizer social and it was a big hit. Everyone wanted the recipe. AND it's so simple to make.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 3 11oz. cans mexicorn, drained
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated fresh parmesan cheese
  • 3 cups mayonnaise
  • 1/2 tsp. chopped jalapeno chilies
  • salt to taste

Directions

Preheat oven to 350 degrees. Mix all ingredients in bowl. Pour into 9x13x2 casserole dish. Bake 30 minutes or until bubbly. Serve with tortilla or corn chips. Yield: serves 10
Notes: Taste great warm or cold.

  • 3 11oz. cans mexicorn, drained
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated fresh parmesan cheese
  • 3 cups mayonnaise
  • 1/2 tsp. chopped jalapeno chilies
  • salt to taste
  1. Preheat oven to 350 degrees. Mix all ingredients in bowl. Pour into 9x13x2 casserole dish. Bake 30 minutes or until bubbly. Serve with tortilla or corn chips. Yield: serves 10
Notes: Taste great warm or cold.

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