Recipe from Nona Parris of South Carolina
- 3 (11 oz) cans of mexicorn, drained
- 1/2 cup of chopped green onions
- 1 (7 oz.) can of chopped green chilies
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 lb of grated cheddar cheese
- 1 tsp Pepper
- 6 oz chopped jalapeno peppers
- 1/2 tsp garlic powder
- Mix all ingredients together. Chill 2-3 hrs. Serve with frito scoops.
Great for tailgate parties, just make and chill the night before.