top of page
By Paige White
2 cans Southwest corn (Mexicorn), drained
1/2 cup mayonnaise
1/2 cup sour cream
2 cups sharp cheddar cheese
2 cups mild cheddar cheese
2-3 tablespoons dicedjalapenos, or to taste (we use the jarred kind from Mt. Olive to make things easy!)
2 tablespoons vinegar
3-4 stalks green onion, chopped
Mix all ingredients in a bowl. Cover and refrigerate before serving.
Serve with Fritos, Wheat Thins, or your favorite chip or cracker.
bottom of page