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Submitted by: Carole Snodgrass from Rolla, MO
Originally shared on the web 08/15/2006

3 11-oz. cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeños, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 t. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese
corn chips

Mix together all ingredients except corn chips and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.


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Enjoy this recipe from Almost Homemade Cookbook originally published 11/2005.

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