Corn Dip

Quite possibly my most requested recipe and dish. I kinda feel cheated that this is the one I get remembered by. I mean, a dip? Come on! sigh. ;) But, it is quite good.

It has great flavor (despite the intial thought -- corn dip??) and is so easy to make. It is best to let it sit in the fridge overnight or for at least 4 hours to allow the flavors to combine. Note: The cayenne definitely adds some kick and gets stronger as it sits in the fridge for a few hours, so use sparingly if you wish.

Ingredients:
2 (11 ounce) cans mexicorn
16 ounces sour cream
1 cup mayonnaise
1/2 to 1 bunch cilantro
3 to 4 green onions
2 cups four-cheese Mexican blend cheese, shredded
1 teaspoon cumin
1 teaspoon cayenne pepper
1 lime
2 (12 ounce) bags tortilla chips

Directions:
Mix together the corn, sour cream, and mayonnaise.
Slice lime in half and squeeze the juice from one half over corn mixture; mix well.
Chop cilantro and green onions. Add to the corn mixture.
Blend in cumin and cayenne pepper.
Mix in shredded cheese.
Refrigerate overnight. Serve with tortilla chips.

Servings: 10 - 12