All you need to go with this appetizer is your favorite margarita!
3 (12 oz.) cans Mexican Corn 1 small can chopped chilies
2 jalapeños, chopped (without seeds) 10 oz. grated sharp cheese
6 green onions, chopped ¼ cup sour cream
½ cup mayonnaise (add gradually) 1 T Chile powder
1 tsp. cumin 1 tsp. garlic powder
Mix all together. Best if done a few hours or day before. Refrigerate until needed. Easily doubled for a crowd! Serve with corn tortilla chips.