Mexican Corn Dip

Author: Doris Reeves

Ingredients

2 Cans Mexican Corn (drained)
4 green Onions Chopped (tops)
1 Cup Shredded Cheese
1/2 C. Salsa - (Pacante Sauce)
1/2 C Mayonaise

Directions

Stir and Chill in Refrig.
Eat with Tost Cheetas)

Original Recipe