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

With 200 recipes curated from Lodge’s network of chefs and cast-iron cookware fans from around the country, Cast Iron Nation boasts a diverse array of recipes, stories and spectacular photography. Get it at www.lodgemfg.com.

Browse Our Log Home Floor Plans