2 cans Mexicorn, drained
7 or 8 green onions. chopped (keep white and green parts)
1/2 c mayonnaise or Miracle Whip
1 lb. pepper jack cheese, grated
Frito's or crackers
Sorry-my pictures are terrible-but you can get the general idea...
First, drain the Mexicorn.
Chop the green onions.
Place corn, onions and mayo in a bowl. Normally, I am a Miracle Whip girl. But in this recipe, I've tried both-and the mayonnaise seems to be my favorite. Mix well. Add the cheese.
The dip should be fairly firm. If it is too thick, add a little mayo, if it is too thin, add a little cheese until you have the consistency you prefer. I like mine with Frito's, so I make a fairly thick dip. Crackers would require a thinner dip.
*I don't have a very brave family when it comes to new dishes, so I try to keep things simple. (Translation: I might be wasting my money if I served this for dinner.) But I think this would work well as a sort of sandwich spread. Maybe with some chicken,wrapped up in a tortilla....
