Ingredients
2 cups sour cream1/2 cup mayonnaise2 cans (11 ounces each) Mexicorn, drained2-1/2 cups shredded cheddar cheese4 green onions, chopped1/4 cup diced canned jalapeno peppers, drained2 tablespoons chopped ripe olives2 tablespoons minced fresh cilantroCorn chips
Preparation
In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips.
