| | Directions | | Let sit in fridge for a few hours for flavors to meld and serve with corn chips. This makes a really big batch so you can half it or serve it for a really large crowd. |
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| Ingredients | | - |  | 2 cans mexicorn drained |
| - | | 1 can green chilies diced and drained (small can) |
| - | | 5 green onions sliced |
| - | | 2 jalapenos seeded and sliced (I use the pickled so the kids can eat it too, not fresh) |
| - | | 2 cups shredded cheddar cheese |
| - | | 3/4 cup light mayo |
| - | | 1 cup light sour cream |
| - | | 1 teaspoon sugar |
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