1 (12 oz.) pkg. shredded sharp Cheddar cheese (3 c.)
1/2 c. dairy sour cream
1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped onion
1/2 tsp. salt
1 (12 oz.) can Green Giant Mexicorn, drained

Bring cheese to room temperature. In large bowl, crumble cheese with fork or blend with mixer to form small bits. Mix in remaining ingredients, except corn, until well blended. Stir in corn. Cover; chill several hours or overnight. Can be stored in refrigerator up to 1 week. Serve with raw vegetables or crackers.