Mexican Corn Dip - cooking recipe

Ingredients

2 cans Mexicorn, drained
4 oz. chopped green chilies, drained
2 jalapenos, seeded, drained and chopped
5 chopped green onions
1 Tbsp. sugar
1 c. mayonnaise
1 c. sour cream
2 c. grated sharp Cheddar cheese
tortilla or corn chips

Preparation

Combine all ingredients except chips; mix well.
Refrigerate overnight.
Serve with tortilla and corn chips.
This keeps well in refrigerator for up to 5 days.