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Southwest Corn Dip Recipe
 Southwest Corn Dip
4 (15 oz.) can - corn, drained
1 (4 oz.) can - chopped chilies, drained
1 (4 oz.) can - chopped jalapenos, drained
1 (15 oz.) can - black beans, drained and rinsed
1 - red bell pepper, chopped
1 bunch - scallions, chopped
1 c - sour cream
1 (8 oz.) bag Mexican cheese, finely grated
fresh cilantro, coarsely chopped, to taste
Drain corn, chilies and jalapenos. Put in strainer with the beans while you chop other vegetables. Stir in sour cream and cheese. Add cilantro last. Refrigerate until ready to serve. Serve with tortilla chips or corn chips.
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