I really, really love this.
It's best if you make it the day before you plan to eat it. There's not much to it, but letting it marinate and chill makes a difference. You can serve it cold or you can let it sit out before you serve it. Either way, it's best if it has chilled overnight.
You can also make it and immediately eat the entire bowl for dinner. Just sayin'.
--Jen
"Turtle Creek" Corn Dip
2 cups (1 bag) grated cheddar cheese
2 cans Mexicorn (these are the bigger cans, not the baby ones)
1/2 cup mayonnaise
1 cup sour cream
3-4 scallions, sliced thin
Mix it all up and chill. Best served with Fritos Scoops
Hmmm...I must eat the other other corn dip (with the black-eyed peas and Italian dressing)...this one sounds yummy and slightly more dangerous!
ReplyDeleteHmm... that sounds like a succotash almost! You should post the recipe and we can make each other's other other corn dips. Or we could just type "other" a whole bunch of times. I'm game.
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