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1 can (15-1/4 ounces) whole kernel corn
2 cans (4 ounces each) chopped green chilis, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tblsp chopped japelino pepper
1 cup mayonaise (light or low fat not recommended)
1/2 cup grated Parmesan cheese
2 tblsp sliced ripe olives
Tortilla chips
In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and japelino. Stir in mayonaise and Parmesan cheese. Transfer to an ungrease 2qt baking dish. Cover and bake at 350 degrees F for 30 minutes or until heated through. Sprinkle with olives. Serve with Tortilla chips. Yields about 3 cups.
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