Memorial Day Mexican Dip

Memorial Day marks the beginning of Summer, family and fun!  When everyone gathers together it always starts out fun, until your family tells your kids all the things you did when you were younger ! So that is how you got that scar, running in the house tripping and falling. You know what I am talking about, all those “secrets” are revealed and you can no longer profess total innocence.

My cousin Margaret Ann brought Mexican Corn Dip to a family reunion many years ago. This dip is a favorite with family and friends. The hardest part is opening the cans!

Mexican Corn Dip

2 Cans Mexicorn (drained)

1 Can Rotel (Spicy Tomatoes) drained

4 chopped green onions

12 oz. shredded Mexican Cheese ( Monterey Jack/Cheddar)

1 cup Mayonnaise

8 oz. sour cream

¼ t. sugar

Chopped jalapenos peppers to taste


Mix together, cover and chill for several hours.

Serve with any type “scoop” chip.

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!