Corn Dip - cooking recipe

Ingredients

2 cans Mexi-corn, drained
2 cans (4 oz.) chopped green chilies
8 oz. mayonnaise
8 oz. sour cream
3 green onions, chopped
1 or 2 canned jalapenos, to taste
3 c. grated (sharp) Cheddar cheese

Preparation

Combine all ingredients. Chill overnight. Serve with a large bag of Fritos.