Mexican Corn Dip
Ingredients
- 3 11oz cans Mexicorn drained
- 1 7oz can diced green chiles
- 2-3 fresh jalapenos, minced seeds & membranes removed if you don’t want the heat
- 1/2 Cup chopped green onions OR chopped cilantro
- 1 Cup mayonnaise
- 1 Cup sour cream
- salt and pepper to taste
- 8 Oz sharp cheddar cheese shredded
- 8 Oz Monterey Jack or pepper jack cheese shredded
Instructions
- In a large bowl, mixed together all the ingredients. Chill overnight, or at least 2 to 3 hours. Garnish with more chopped green onions and/or cilantro, if desired. Serve with Fritos scoops corn chips.