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!!