Summer recess with yummy corn dip

The official beginning of summer holiday is a perfect time for hanging out with friends and family, heading to the pool, and sleeping late. I have a recipe that is oh so easy and totally yummy, so the perfect thing to make when you want to skip straight to the fun.

Corn Dip
Original Recipe Yield: 12 servings

Ingredients:
3 (11 ounce) cans Mexican-style corn – or 2 (15oz) cans
1 (4 ounce) can diced green chiles, drained
5 green onions, chopped
1 (8 ounce) container sour cream
1 jalapeno pepper, chopped {I skip this}
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese
Fritos scoops {these are best, but tortilla scoops are good too}

Directions
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well.

Cover and refrigerate until ready to serve. Save yourself some time and just go ahead and double the recipe right from the start!

{I’ve had this recipe so long I can’t remember where it came from to give proper attribution}