Corn Dip

By Judycakes

From Rena

Ingredients

• 2 cans Mexican corn, drained*
• 8 oz sour cream
• 1 c mayo
• 4 oz chopped jalapeno**
• 4 T jalapeno juice**
• 2 T vinegar
• juice of 1 lemon
• 1 bunch green onion
• 1 c mild cheddar
• 3 c sharp cheddar
• Sub a pkg frozen. Add chopped red & green peppers. Cooked until tender then cooled before adding other ingredients.
• Sub cayenne pepper

Preparation

Step 1

Mix all ingredients.