- 1 (11 ounce) can Mexicorn, drained
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, undrained
- 1/4 cup chopped onion
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon picante sauce
- 3 cups shredded Cheddar cheese
- 1/2 cup chopped sweet red pepper
- Assorted crackers
- In a bowl, combine the first eight ingredients; stir in cheese. Sprinkle with red pepper. Cover and chill for 4 hours. Serve with crackers.