Mexicorn Dip

Heather Cooks it up!'s Note:

This corn dip is a BIG hit at parties! Always the first to be devoured! I received from a co-worker named Amanda! Thanks Amanda!

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 16

• 3 ears corn on the cob , cooked
• 2 cups shredded sharp cheddar cheese
• ½ jar jalapeno , chopped
• 2 tablespoons jarred jalapeno juice
• 2⁄3; cup green onion , chopped
• ¾ cup light mayonnaise
• 8 ounces light sour cream
• 2 teaspoons garlic salt
• 1 teaspoon ground pepper
• 1 teaspoon cumin

Directions:

1. Boil corn on cob or use 2 cans of mexicorn (drained).
2. Use a knife to cut kernals off of cob.
3. Rinse & drain green onions and chop.
4. Chop jalapenos finely.
5. In a large bowl, mix mayo, sour cream, jalapeno juice, and spices together. Add corn, jalapenos, green onions, and cheese.
6. Mix well and refrigerate overnight.