Corn Dip

By Yvette-2

Ingredients

• 3 cans Mexicorn, drained
• 1 4 oz. can green chilies
• 8 oz shredded sharp cheddar
• 5 green onions, chopped
• 3/4 c. mayo
• 1 c. sour cream
• 1/2 jalepano, chopped
• Tony Chachere seasoning

Preparation

Step 1

Mix ingredients and chill 4-6 hours before serving. Best if made the day before.