INGREDIENTS
3 15 ounce cans
fire-roasted corn (drained well)
2
jalapeños (seeded and diced)
1/2 cup
sour cream
1 cup
shredded Mexican cheese blend
salt & pepper (to taste)
1
block cream cheese (cubed)
1/2 lb
bacon (cooked and crumbled)
sliced green onions (to garnish)