I tried this yummy dip in Texas at a friend's office party. It is my favorite thing to make and eat. I usually make half the batch, since it's just me enjoying it!
Before I had this dip, I had never heard of Mexicorn.
2 cans Mexicorn, drained. (11 ounce)
1 cup mayo
16 ounce sour cream
2 cups finely shredded cheese
4 green onions
handful of cilantro
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Mix together. Store in refrigerator. Best served with wheat thins. I like things spicy, so I will generally add more cayenne pepper to taste. Or sprinkle more on with each bite!
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