"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Corn Dip Recipe

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This recipe for Mexican Corn Dip, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Fisher - Malignant Hematology
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. sour cream
1 c. mayo
1 tsp. lemon juice
1 t. Creole Seasoning
1/2 t. vinegar
2 cans Mexicorn (drained)
4 c. finely shredded cheddar cheese
1 bunch chopped green onion
4 oz. pickled, chopped jalapeņo (squeeze out juice)

Directions:
Directions:
Mix all ingredients together. Refrigerate at least 4 hours. Serve with Frito Scoops.

 

 

 

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