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 Lodge 5-quart cast iron Dutch oven and heat through over medium-low heat.
When ready to serve, transfer to two Lodge 1-pint cast iron Country Kettles.
Makes 6 cups
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