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2 (11 oz.) cans Mexicorn, drained
8 oz. sharp Cheddar cheese, finely shredded
1 c. mayonnaise
1 c. sour cream
1/2 c. green onions, chopped

Mix all ingredients in large bowl. Cover and refrigerate. Best if
made the night before. Serve with Scoops corn chips.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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