Easy 5-Can Creamy Corn Salsa

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Ingredients

• 2 cups finely shredded Cheddar cheese
• 1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
• 1 (11 ounce) can white shoepeg corn, drained
• 1 (11 ounce) can corn niblets, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 1 (4 ounce) can sliced jalapeno peppers, drained
• 0.75 cup mayonnaise
• 0.75 cup sour cream
• 1 bunch green onions, thinly sliced
• 1 teaspoon garlic powder

Steps

1. Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.