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Mexican Corn Dip

2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

In a large bowl, combine the first seven ingredients. In a small bowl,

Printed from tasteofhome.com Jul 25, 2008

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Mexican Corn Dip cont.

combine the mayonnaise, sour cream and sugar; stir into corn mixture.
Cover and refrigerate overnight. Sprinkle with additional green
onions. Serve with chips.

Yield: 8-10 servings.