CommonGround volunteer Melisa Konecky shares her recipe for Cowboy Caviar with Pure Nebraska viewers.
- 2 small cans mexicorn(drained)
- 2 can Rotel tomatoes-drained(original)
- 1 bunch green onion, chopped(about 5)
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 Tbls sugar(optional)
- Mix and chill overnight. Serve with fritos or nacho chips.
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