Corn Dip
Cheri Clotiaux Stringer (originally from Shurtleff Family Cookbook)
2 (16oz) cans of Mexicorn
1 (8oz) container sour cream
1 cup mayonnaise
3 green onions, tops only, chopped
10 oz Cheddar cheese, grated
1 (4oz) can diced green chiles
1-2 fresh jalapeños, finely chopped
I found this in the Shurtleff Family Cookbook, which was printed to celebrate the 100-year anniversary of my son-in-law’s family settling in Lampasas County. I first brought this to a Birthday Club gathering in August 2006 — it’s very easy to make and a great make-ahead dish for gatherings. (Nov 2010)
2 (16oz) cans of Mexicorn
1 (8oz) container sour cream
1 cup mayonnaise
3 green onions, tops only, chopped
10 oz Cheddar cheese, grated
1 (4oz) can diced green chiles
1-2 fresh jalapeños, finely chopped
Combine all ingredients in a bowl. Refrigerate and let flavors combine overnight. Serve with corn chips, crackers of your choice.