This Mexican Corn Dip is great anytime. . It makes a lot of dip and the recipe is easy. Your family and guests will like it, too!
2 (11 ounce) cans Green Giant mexicorn whole kernel corn, drained
1 1/2 cups cheddar cheese, shredded (or cheese of your choice)
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 cup green onions, chopped
2 teaspoons ground cumin
1 teaspoon black pepper
1/3 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon cayenne pepper (optional)
few drops hot sauce (optional)
1 (15 ounce) can Bush’s black beans, drained
Mix all ingredients in a large bowl, cover and refrigerate several hours or overnight. Serve with tortilla chips. Will serve 6 to 8 people and keeps for several days. Enjoy!
Don’t Forget to Pin!
Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 27,000 e-mail subscribers and they are always the first to know about any new posts.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
You can “share” by clicking on the Facebook, Pinterest or Twitter icons below. To print click on the green icon below with a picture of a printer inside it.