Mexicorn Dip

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

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.
6. Add corn, jalapenos, green onions, and cheese.
7. Mix well and refrigerate overnight.

corn, cheddar cheese, jalapeno juice, green onion, light mayonnaise, sour cream, garlic salt, ground pepper, cumin

Taken from www.food.com/recipe/mexicorn-dip-377202 (may not work)