Ingredients
- 8 ounces cream cheese at room temperature
- 1 cup mayonnaise
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 cans 15.25 ounces each corn, drained ( about 3 + ½ - 4 cups)
- 1 can 11 ounces Ro-tel diced tomatoes & green chiles, drained
- 1 + ½ cups shredded sharp cheddar cheese
- 1 + ½ cups shredded monterey jack cheese
- 2 chopped green onions for garnish
Instructions
- Preheat the oven to 350 degrees F. Butter a 9x13-inch baking or casserole dish.
- In a large bowl whisk together the cream cheese, mayonnaise, Parmesan, garlic powder and chili powder.
- Add the corn, Ro-tel and both cheeses - holding back a handful to scatter over top.
- Stir well and spread out evenly in the pan. Sprinkle the handful of cheese over the top.
- Bake 28 - 35 minutes until bubbly around the edges. The grease from the cheese will rise to the top - skim it off with a spoon and discard.
- Garnish with green onions.
- Serve warm with tortilla chips.
Nutrition
Serving: 1grams