Mexicorn Dip
 

2 (11-ounce) cans Mexicorn
1 (11-ounce) can white corn
1 (4-ounce) can chopped green chilies
1 cup grated sharp Cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon Cajun seasoning (or to taste)
1 teaspoon garlic salt (or to taste)
 
Drain all 3 cans of corn and green chilies in a strainer. In a large bowl or your serving dish, mix drained ingredients with remaining ingredients. Chill 1 hour or overnight. Serve with big corn chips or tortilla chips for dipping.
 
Recipe From:

Tennessee Hometown Cookbook
 


Recipes ©: Great American Cookbooks an imprint of

 

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