I'm not gonna lie, this doesn't look too pretty, but it tastes pretty darn good.
3 cans Mexi-corn, drained
1 cup mayo
2 cups sour cream
1 bunch green onions, chopped
1 lb cheddar cheese
juice of one lime
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste (I like a little more)
pinch of salt
In a large serving bowl, stir together all ingredients. Refrigerate until chilled before serving.
I serve this dip with corn chips (the scoops are awesome) and I have tried this both hot and cold. It is really good both ways. I've learned what makes all the difference is actually letting it refrigerate, the longer the better. I think it is even better the next day!
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