Mexican Corn Dip

• 2 cans (11oz) Mexicorn
• 1 can (4 Oz.) Diced Green Chilies
• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 jar ( 11oz) Chopped Jalapenos
• 2 cups Shredded Cheddar Cheese
• 1 whole Green Onion Bunch, Chopped

1. Drain the corn and chiles, Then mix all of the ingredients in a medium size bowl (I like to use my medium Pyrex bowl that has a lid, this way it is pretty enough to serve in, and I can just pop the lid on for storage).
2. Refrigerate.
3. This is best when made a few hours or the day before serving so all the flavors can soak in.
4. Serve with Fritos scoops corn chips (I usually buy two bags of chips for the amount of dip that it makes... the bags are kind of small).
5. After making this dip for quite some time now, I will admit I have cut some corners and gotten lazy...
6. I tend to just buy a small jar of mayonnaise, a regular size container of sour cream and 1 bag of the shredded cheese and dump everything into the bowl with the pre-portioned out can items.
7. It always turns out fantastic, I am not sure why measuring out the sour cream and mayo was such a pain for me, but the little jars make it perfect!
8. !

mexicorn, green chilies, mayonnaise, sour cream, jalapenos, cheddar cheese, green onion

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-corn-dip-3/ (may not work)