- 2 (11-ounce) cans Mexicorn (corn kernels with red and green peppers)
- 1 (10-ounce) can shoepeg corn
- 3 green onions, chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon ground cumin
- Fresh lime juice to taste
- Salt and black pepper to taste
- Drain the corn. Combine all the ingredients in a 5 Quart Cast Iron Dutch Oven and heat through over medium-low heat.
- Transfer to serving bowl and serve warm.
Pro Tip: This product presents well in our Mini Cast Iron Serving Bowl.