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Mexican Corn Dip - TSLCThis 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!
TSLCCOOKBOOKBANNER1Don’t Forget to Pin!  mexican-corn-dip
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  1. Thank you. I made this, and it’s delish. I do recommend draining the Rotela.

  2. Looking a mango salsa recipie

  3. Could you please post a print option with recipes. Thank you

    • The Southern Lady says:

      There is a print option at the bottom of each recipe Linda. It says Print/pdf. Click on that and you can remove the photo and any text you don’t want and just print the recipe.

  4. YUM!!! Making this right now… thanks, Judy!

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