Corn Dip II

Ingredients

• 33 ounce corn mexican-style drained canned
• 1 pinch ground pepper to taste
• 0.5 cup cilantro leaves fresh chopped
• 1 bunch spring onion chopped
• 1 teaspoon ground cumin 
• 1 teaspoon juice of lime fresh
• 1 cup mayonnaise 
• 1 pinch salt 
• 1 pound cheddar cheese shredded
• 2 cups cream sour

Equipment

• bowl

Directions

1. In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.