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2 (11 oz.) cans Mexicorn, drained 8 oz. sharp Cheddar cheese, finely shredded 1 c. mayonnaise 1 c. sour cream 1/2 c. green onions, chopped Mix all ingredients in large bowl. Cover and refrigerate. Best if made the night before. Serve with Scoops corn chips. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |