Ingredients
- 2 cups Shredded Sharp Cheddar Cheese
- 2- 1/2 cups Frozen Shoepeg Corn
- Defrosted
- 1/2 whole Red Bell Pepper
- Diced
- 1 can (4 Oz. Size) Diced Green Chilies
- 1 bunch Green Onions
- Sliced
- 1 Jalapeno
- Diced
- 1 cup Mayonnaise
- 1 cup Sour Cream
- 1 teaspoon Ground Cumin
- 18 teaspoons Cayenne Pepper
Instructions
- Combine all ingredients and mix well.
- Refrigerate before serving.
- Serve with tortilla chips.
- Note: The original recipe calls for two 11-ounce cans Mexican corn, drained.
- Adapted from a recipe from my friends, Kaye and Katie.
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