Shoe Peg Corn Dip

My friend Deb shared this wonderful dip recipe with me. It's really yummy. You can substitute many different types of shredded cheese. I've also made it with plain shredded cheddar and shredded pepper jack...it's all good!

1 (11 oz) can shoe peg corn, drained
1/2 (11 oz) can sweet yellow corn, drained
1/2 (15 oz) can black beans, rinsed and drained
1 (8 oz) pkg cream cheese, softened
1 (10 oz) can Ro-tel tomatoes, drained
1/2 cup shredded taco style cheese
1 cup shredded Mexican style cheese
Tortilla chips or Fritos Scoops

Drain and mix corn, beans, and Ro-tel tomatoes. In separate bowl, beat cream cheese, then fold in the taco style cheese and corn, bean, and tomato mixture. Pour into casserole dish (9 x 9 or close) and cover with shredded Mexican style cheese. Bake at 350 until bubbly - 10 to 20 minutes. Serve warm with chips.