Corn Dip
3 cans white corn
1 lb. shredded cheddar cheese
2 c. mayonnaise (not miracle whip)
¼ c. jalapeños (diced) (less if you don’t want it spicy)
Mix all together and let set overnight. Serve with Townhouse Bistro Cornbread crackers. Makes a large batch.
Judy Spalla – Decorah
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