Dip, Mexican Corn Dip

By Floridaberry

Savoring Sandestine page 93

Ingredients

• 2 11 oz. cans Mexicorn, drained
• 2 cups shredded Cheddar cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1 can tomatoes with green chilles, drained

Preparation

Step 1

Put the Mexicorn, cheese, mayonnaise, sour cream and tomatoes with green chilies in a large bowl and mix well. Spoon into a serving dish. Serve with corn chips. May substitute two (4-ounce) cans drained chopped green chilles for the tomatoes with green chilles for a spicier dip.