Louisiana Corn Dip

I first tasted this recipe at a football banquet. The woman who brought it moved here from Louisiana about five years ago. Thank goodness for new people and new recipes! (She made gumbo for us one year).

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....