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Corn dip

Recipe from Nona Parris of South Carolina

Ingredients: 

  • 3 (11 oz) cans of mexicorn, drained
  • 1/2 cup of chopped green onions
  • 1 (7 oz.) can of chopped green chilies
  • 1 cup of mayonnaise
  • 1 cup of sour cream
  • 1 lb of grated cheddar cheese
  • 1 tsp Pepper
  • 6 oz chopped jalapeno peppers
  • 1/2 tsp garlic powder

Directions:

  • Mix all ingredients together. Chill 2-3 hrs. Serve with frito scoops.

Great for tailgate parties, just make and chill the night before.

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