Ingredients:
1/2 cup French onion dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans whole kernel mexicorn, drained
1 tablespoon flour
1 teaspoon sugar
1 cup crushed corn chips
Directions:
Stir together dip, flour and sugar.
Add corn.
Spoon into 1 quart casserole dish.
Sprinkle crushed corn chips on top.
Bake, uncovered, at 357?F for 30 minutes, or until heated through.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.