Mexican Corn Dip

Original Recipe: 3 (11 oz) Green Giant southwestern style corn (drained)

1 (10 oz) Original flavor Rotel (tomatoes, drained a little)

1 (3 oz) Sliced black olives (drained)

2 cups Shredded Cheddar cheese

1 (8oz) Sour cream

1 cup Mayonnaise

and a half package of taco seasoning mix.

Mix top 4 items in a large bowl. Mix mayo, sour cream and taco mix in a smaller bowl,

then pour over corn mix and blend well. Cover and chill at least 3 hours or overnight.

Serve with Fritos to dip.

My Version: 5 (15 oz) cans sweet corn (drained)

1 (15 oz) can black beans, well drained)

2 (10 oz) cans Original Rotel (a little drained)

2 (3 oz) cans Sliced black olives (also drained)

1 Sweet red pepper, diced

1 Yellow onion, diced

2 cups Shredded cheddar cheese

2 cups Shredded Mexican style cheese

1 (8 oz) Sour cream

2 cups Mayonnaise

1 pkg. Taco Seasoning Mix

Mix top 8 items together in a large bowl. Mix mayo, sour cream, and taco mix in a smaller bowl, then pour over corn mix and blend well. Cover and chill 3 hours or overnight. Put chopped romaine lettuce in the bottom of the serving bowl and top with the Cowboy caviar. Then pour Fritos on the top of that. YUM!! ( My version makes a lot more than the original one does.)

Shetts's version:

2 can yellow corn

1 can white corn

1 can black beans

scallions

1 cup Sour cream

1 cup Mayo

1 pkg Taco seasonings

2 tablespoons Garlic powder

1 can black olives

1 red pepper diced

1 green pepper diced

2 cups Mexican style cheese

2 cups sharp cheese

1/2 cup parsley

maybe some Asiago cheese would go good too.

Enjoy!!