Corn Dip - cooking recipe

Ingredients

3 (11 ounce) cans mexicorn
1 (4 ounce) can diced green chilies (drained)
1 (10 ounce) can rotel (drained)
8 ounces sour cream
3/4 cup mayonnaise
10 ounces finely shredded cheddar cheese
cumin

Preparation

Mix all ingredients in a bowl, cover, and refridgerate until ready to serve. Tastes better overnight. Serve with tortilla chips, crackers.