Mexicorn Dip

Ingredients

• 3 ears corn on the cob, cooked
• 2 cups shredded sharp cheddar cheese
• 1/2 jar jalapeno, chopped
• 2 tablespoons jarred jalapeno juice
• 2/3 cup green onion, chopped
• 3/4 cup light mayonnaise
• 8 ounces light sour cream
• 2 teaspoons garlic salt
• 1 teaspoon ground pepper
• 1 teaspoon cumin

Directions

1. 1

   Boil corn on cob or use 2 cans of mexicorn (drained).

2. 2

   Use a knife to cut kernals off of cob.

3. 3

   Rinse & drain green onions and chop.

4. 4

   Chop jalapenos finely.

5. 5

   In a large bowl, mix mayo, sour cream, jalapeno juice, and spices together. Add corn, jalapenos, green onions, and cheese.

6. 6

   Mix well and refrigerate overnight.