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 and pepper, (to taste)
1
block cream cheese, (cubed)
1/2 lb
bacon, (cooked and crumbled)
sliced green onions, (to garnish)