Mexican Corn Dip
Serves 10 to 12. Recipe is provided by Belva Berlin Dewey, who says she got it from her sister-in-law Tanna Berlin.
22 (11-oz.) cans Mexicorn
1 (4-oz.) can chopped green chiles
1 (8-oz.) jar mayonnaise
1 cup sour cream
8 to 10 ozs. cheddar cheese, shredded
1 jalapeño chili, chopped
Tony Chachere’s Creole seasoning, to taste
21. Combine the Mexicorn, green chiles, mayonnaise, sour cream, cheese, jalapeño chili and Creole seasoning in a bowl and mix well.
2. Chill, covered, for at least 8 hours before serving. Serve with corn chips.
Note: You may add an additional can of Mexicorn or additional cheddar cheese, if desired.