Lisa's Famous Corn Dip Recipe: A Summer Must Eat

This is an old recipe in the Gibson family. I never saw it in a cookbook or anything published, but it is something my mother handed down to me. In fact, it's the only recipe she ever made. She wasn't that magical grandmother who cooked fabulous meals. She quit cooking in 1977. And this recipe doesn't qualify as cooking but can opening and chopping. But dang, it's good. And so fresh for summer.

Lisa's Famous Corn Dip

2 cans white corn, shoepeg variety, drained (this is a sweet corn that is small kerneled)

6 green onions, chopped

2 bell peppers, chopped fine

2 tomatoes, chopped fine

2 TB. mayonnaise

lemon pepper, LOTS (no measurement ever use)

3 TB. jarred jalapenos, chopped (or chop 1 fresh jalapeno)

Drain the corn well. I dump the corn in a colander. I don't like this recipe having any juices really because it gets too soupy. Blech. Then add the chopped ingredients. Add the mayonnaise. The mayo is just used to keep things sticking together; it is not a dressing. Then once you put these things in your bowl, cover all of it with lemon pepper. How much is that? I have no idea. Just liberally douse the recipe with lemon pepper. Because this recipe has a bite to it. The lemon pepper plus the jalapenos are the key. Serve with Triscuits.