Corn Dip

By rmille6277

SUBMITTED BY: Fran Haworth

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Ingredients

• 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

Preparation

Step 1

*makes large amount – may wish to cut in half for smaller groups.