Ingredients
- 2 11-ounce cans Mexicorn, drained
- 1 cup sour cream
- 1 cup mayonnaise (not Miracle Whip or other salad dressing)
- 3 green onions, thinly sliced (use white part and some of the green tops)
- 1 can (4 ounces) chopped green chilies
- 3 large fresh jalapeño peppers, seeded and minced
- 3/4 teaspoon seasoned salt or Cajun seasoning, approximately
- 1/4 teaspoon black pepper
- 1 package (10 ounces) cheddar cheese, grated
Instructions
- Use a large mixing bowl. Combine the corn, sour cream, mayonnaise, onions, green chilies and peppers, mixing well.
- Stir in the seasoning, adding more if desired. Stir in the cheese.
- Cover with plastic wrap and refrigerate 4 hours or overnight.
- Serve with tortilla chips.
