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APPETIZER - Hot corn dip
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| 2 (11 oz) cans | mexican corn, drained |
| 2 (4.5 oz) cans | chopped green chiles, drained |
| 2 c | grated monterey jack cheese |
| 2/3 c | grated parmesan |
| 1 c | mayonnaise |
| 5 oz | cooked chorizo |
| 1/8 c | chopped cilantro |
tortilla chips for dipping
Preheat the oven to 350 degrees. Grease a 9x13 inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses, mayonnaise cilantro and chorizo until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30-40 minutes. Serve the dip warm from the oven with chips.
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