SUBMITTED BY: Fran Haworth
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- 2 – 11 oz cans mexicorn
- 16 oz sharp cheddar cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 small purple onion (chopped)
- Small amount of picante sauce to taste.
- (too much picante will make dip watery)
- Serve with fritos or tortilla scoops
*makes large amount – may wish to cut in half for smaller groups.