2 11-oz. cans Mexicorn (corn kernels with red and green peppers)
1 10-oz. can shoepeg corn
3 green onions, chopped
1 c. sour cream
1 c. mayonnaise
1 T. ground cumin
Fresh lime juice to taste
Salt and black pepper to taste
Fritos or torilla chips
Drain the corn. Combine all ingredients in a 5-qt. cast iron Dutch oven, and heat through over medium-low heat. When ready to serve, transfer to serving dish. Serve with chips.
Makes 4 cups.
Adapted from Lodge Cast Iron Nation cookbook, p. 27.
No comments:
Post a Comment