Very addicting recipe. You’ve been warned.
1 pint (16 oz.) sour cream
1 cup mayonnaise
2 cans (11 oz.) Mexicorn, drained
3 oz. pickled japapeños (nacho), diced (approx. 1/2 cup, don’t pack down)
1 Tbsp lemon juice
2 tsp creole seasoning (Tony Chachere’s)
1 bunch chopped green onions
4 cups shredded mild cheddar
Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.