Corn Crack Dip

Ingredients:
2 cans Mexicorn (drained)
1 can Rotel tomatoes (chopped fine)
1/2 cup mayonnaise
1 8oz container sour cream
2 cups shredded cheddar

Mix all ingredients together. Refrigerate at least one hour. Serve with corn chips or tortilla chips.

(This also makes a terrific hot dog or hamburger topping.)

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