Corn Dip

2 cans Mexi or Fiesta corn, drained
1 c sour cream
1 c mayo
2 c shredded cheddar cheese
1/2 c chopped green onions
1 can chopped green chilies
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
1/8 tsp garlic powder
2-3 jalapenos, or to taste

Mix together and chill. Serve with fritos, crackers, etc.

Cynthia's Fresh Salsa

A mild salsa.

4 ripe chopped tomatoes
1 small can chopped green chilis
1 small can chopped black olives
4 chopped green onions
1 chopped firm avocado (Stacy's addition, optional)
1/2 cup frozen sweet corn (Stacy's addition, optional)
1.5 T red wine vinegar
3 T. oil
1 tsp salt (taste before adding)
1 tsp garlic salt

Mix all together, let sit in refrigerator for several hours so the flavors mingle.