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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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I got this recipe from a friend. It's a little different then the other corn dip recipes I've seen. Even my picky daughter (who's pregnant) can't leave this alone. Ingredients:
2 (11 ounce) cans mexicorn, drained |
1 (10 ounce) can rotel tomatoes & chilies (diced) |
8 ounces sour cream |
8 ounces mayonnaise |
1 cup mexican blend cheese (cheddar & jack) |
2 -3 green onions, chopped (more or less if you want) |
1 pinch sugar |
Directions:
1. Mix sour cream and mayo together. Add the rest of the ingredients. It's best to make it several hours before serving to allow the flavors to blend.
2. Serve with scoop corn chips.
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