16 oz. sour cream 1 c. mayo 1 tsp. lemon juice 1 t. Creole Seasoning 1/2 t. vinegar 2 cans Mexicorn (drained) 4 c. finely shredded cheddar cheese 1 bunch chopped green onion 4 oz. pickled, chopped jalapeņo (squeeze out juice)
Mix all ingredients together. Refrigerate at least 4 hours. Serve with Frito Scoops.
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