Mexican Corn Dip
Ingredients
3 can Mexicorn, drained (11 oz each)
1 can Rotel tomatoes, extra hot, drained
1 c sour cream
1 c real mayo
1/2 bunch green onion, chopped (optional) I leave these out.
1 1/2 c Monterey jack and cheddar shredded cheese
Directions
1. Add all ingredients to a bowl.
2. Mix all together.
3. Let it set for a few hours to thicken some.
4. I always serve it with Fritos, but I think any chip or cracker will work fine.
5. Last Step:
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