- 3 11-ounce cans Mexicorn, drained (sweet corn with diced peppers)
- 1 cup vegan mayonnaise
- 1 cup vegan sour cream
- 1 7-ounce can green chiles, chopped
- 1 6-ounce jar pickled jalapenos, drained and chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 4 cups vegan cheddar cheese finely shredded
- 1/2 cup scallions chopped
In a large bowl, stir together the corn, mayonnaise, sour cream, green chiles, jalapenos, black pepper, and garlic powder until creamy. Stir in the cheddar cheese and most of the scallions.
Adjust seasoning to taste then cover and refrigerate for at least 2 hours, until chilled, and up to overnight. Sprinkle with additional scallions and serve cold.
Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 545mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg