Corn Dip - cooking recipe

Ingredients

2 (12 ounce) cans mexicorn, drained
2 cups sour cream
1 -8 ounce sharp cheddar cheese, shredded
1/2 cup mayonnaise
10 green onions, chopped
2 teaspoons tony chachere's original seasoning
2 ounces chopped pimiento
1 1/2 tablespoons sugar

Preparation

Mix all together and refrigerate overnight.
Serve with Frito Scoops.