Corn Dip

• 3 (11 ounce) cans mexicorn, drained
• 1 (4 ounce) can chili peppers, chopped
• 1 (4 ounce) can jalapeno peppers (or chopped jalapenos to taste)
• 12 ounces sharp cheddar cheese, grated
• 6 green onions, chopped
• 34 cup mayonnaise

1. Mix all ingredients and chill overnight.
2. Serve with tortilla chips.
3. This dip gets spicier the longer it sits.
4. If too thick, add additional mayonnaise.
5. ENJOY!

mexicorn, chili peppers, jalapeno peppers, cheddar cheese, green onions, mayonnaise

Taken from www.food.com/recipe/corn-dip-167873 (may not work)