Hot Corn Dip

Soooooo Yummy!

1 (15 oz.) can whole kernel corn drained (I used frozen corn and I liked it better)

1 (7 oz.) can chopped green chilies, undrained

2 Tbsp. chopped jalapeno peppers (canned)

1/2 c. chopped sweet red pepper (approx. 1/2 of pepper)

1 c. shredded monterey jack cheese

1/2 c. grated parmesan cheese

1 c. mayonnaise--NOT light or low fat

sliced ripe olives (optional, I don't use them)

tortilla chips

Mix all ingredients in a bowl, except olives and chips. Transfer to a 2-quart baking dish, about 8x12 (don't know where you get this size dish actually, I will make a little more and put in 9x13 or put it in a 8x8 and then a smaller one for later). Bake at 350 degrees for about 30 minutes, until heated through. Sprinkle with olives and serve with tortilla chips. Be sure not to overcook.....cheese explodes and you are left with a greasy mess.