Remove 2 tablespoons of the drained Mexican corn to a small bowl; set aside.
Preheat oven to 375°F. Butter a 12 inch cast iron skillet or a 9X13 inch baking dish; set aside.
In a medium mixing bowl, mix together 4 ounces cream cheese and 1 cup of mayonnaise until smooth and well combined.
To the mayo mixture, stir in 1 1/2 cups of Mexican cheese, 1 cup Parmesan cheese, remaining 3 (11-ounce) cans drained Mexican corn, 1/2 cup green onions, and 6 slices cooked and crumbled bacon until evenly combined.
Spread evenly in the prepared baking dish, sprinkle top with remaining 1 1/2 cup Mexican cheese, and bake, uncovered, in the preheated oven until hot and bubbly, 35-40 minutes.
Top with green 3 tablespoons green onion, 2 slices cooked and crumbled bacon, 2 tablespoons of the set aside Mexican corn (from above).
Notes
Cheese: If you don’t like the pre-shredded cheese feel free to sub it out for Monterey jack cheese or pepper jack cheese.
Mexican Corn: The Mexican corn that this recipe calls for is a blend of corn and peppers in a can! Just be sure to drain before adding to the dip.
Can This Recipe Be Cut in Half? If you're serving a smaller group or just watching football with your hubby, the recipe is easily cut in half and baked in an 8x8 casserole dish.