Mexi-Cali Corn Dip
2 cans Mexicali corn, drained
2 cups shredded chedder
2-3 fresh jalepenos chopped and seeded
3 green onions, white and green parts
1 cup sour cream
Salt and pepper to taste
Combine ingredients and allow to sit in refrigerator for at least 2 hours. This is great served with pita chips (sturdier than corn chips) and corn chips.
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