Make a corn dip to serve with Fritos or other chips by combining 2 11-ounce cans of drained Mexican corn, 2 4.5-ounce cans of drained chopped green chiles, 2 cups of grated Monterey Jack cheese, 2/3 cup of grated Parmesan and 1 cup of mayonnaise in a casserole dish. Bake the dip at 350 degrees Fahrenheit for 30 to 40 minutes, and serve it warm with chips.
Make a no-bake Mexican corn dip recipe by mixing 2 cans of drained Mexican corn, 8 ounces each of mayonnaise and sour cream, 1 small jar of diced pimento, 2 cups of grated cheddar cheese and 1 cup of diced jalapeno peppers in a bowl. Season the dip with 1 teaspoon of garlic powder and 1 teaspoon of Accent, and serve it with corn chips. Another similar recipe suggests adding in 6 chopped green onions and chilling the dip before serving it.
Frito Lay suggests making a recipe using fresh corn, cheese and buffalo ranch dip. Grill 4 ears of husked corn until sufficiently blackened in places, and spread each corn cob with buffalo ranch dip mixed with 4 teaspoons of chili powder and 1 1/2 cups of Cotija cheese. Top the dip with chips.