Hot Corn Dip

I made this dip for a potluck recently and it seemed

to be a hit.  I got the recipe from Trisha Yearwood's

cooking show on Food Network, but after reading

some of the reviews I changed it up a bit.  This is

how I made it:

2 cans Mexican corn- drained

1 sm can diced chilies, drained

1 can Ro-tel tomatoes, drained

3/4 cup light mayo

2/3 cup parmesan cheese

8 oz grated monterey jack cheese

Mix together and put into a greased 9x13 pan

bake 40 mins at 350

Serve with tortilla chips