1 can Mexicorn 1 can shoepeg corn 2 cans rotel tomatoes 1 can diced green chilies 1 can diced jalapeņos 1 bag shredded sharp cheese 1 cup mayo 1 cup sour cream 1 small onion chopped garlic salt with parsley to taste
Drain all can ingredients and mix together. Mix mayo, sour cream, cheese and onion together. Put both mixtures together. Add garlic salt to taste. Chill overnight. Serve with Fritos Scoops.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.