Author: Derek Amato
- 2 11 oz cans Mexicorn, drained
- 1 4 oz can chopped green chiles
- 1 bell pepper, finely diced
- 3 green onions, finely diced
- 2 de-seeded jalapenos, finely diced
- 8 ounce block of cheddar cheese, shredded
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tsp of salt, or to taste
- 1 tsp of Tonys, or to taste
- Add all ingredients to an airtight container mix well.
- Refrigerate for at least 4 hours, overnight is best.
- Serve with Fritos or crackers.