Mexican Corn Dip

3 can(s) Mexicorn, drained (11 oz each)
1 can(s) 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
How to Make Mexican Corn Dip
Add all ingredients to a bowl.
Mix all together.
Let it set for a few hours to thicken some.
I always serve it with Fritos, but I think any chip or cracker will work fine.


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