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Shoepeg Corn Dip
1 can shoepeg corn, drained (12 oz) 1 cup shredded sharp cheddar cheese (4 oz) 1/4 cup grated Parmesan cheese 1 cup sour cream 1/2 cup mayonnaise 1 to 2 T. grated onion Fresh parsley sprigs, optional
Combine first 6 ingredients; stir well. Chill several hours. Garnish with fresh parsley sprigs if desired. Serve with taco chips or crackers. Makes 3 1/2 cups Source: Palette to Palate, The Junior League of St. Joseph and Albrecht Art Museum, St. Joseph, Missouri