2 cans Mexicorn, drained
1 can green chilies
1 cup shredded cheddar
1 cup mayonnaise
1/2 tsp. cumin
1 cup sour cream
1 1/2 jalepenos, chopped and seeds removed
Can make one week ahead.
Serve with Fritos Scoops.
From The Big Pig Jig, Vienna, Georgia