Southwest Corn Dip - Jana Lithgow

4 15 oz cans of corn - drained
1 4 oz can chopped chiles - drained
1 4 oz can chopped jalapenos - drained
1 can black beans - rinsed and drained
1 red bell pepper, chopped
1 bunch scallions, chopped
1 cup sour cream
1 bag finely grated mexican cheese (8oz)
1/2 bunch cilantro chopped

Combine all the veggies and beans in a large bowl. Let sit and drain. Add sour cream and cheese and refrigerate before serving.

Notes: 1/2 recipe is still a large amount of dip. Can halve the heat by using 1 can chiles and no jalapeno peppers. Can substitute fat-free sour cream and 2% milk shredded cheese; can also omit one or both and use lime juice instead.