Mexican Corn Dip - cooking recipe

Ingredients

2 cans Mexicorn, drained (11 oz. can)
1 c. sour cream
1/2 c. mayonnaise
1 to 2 cans jalapenos (to taste)
1 to 2 cans chopped green chilies (to taste)
2 c. grated cheese
garlic powder and cayenne (optional to taste)

Preparation

Mix all ingredients; chill overnight.
Serve with chips.