Mexicorn Dip - cooking recipe

Ingredients

1 (11 ounce) can mexicorn, drained
1 cup mayonnaise
1 1/2 cups shredded Mexican blend cheese (Cheddar and Monterey Jack)
1/4 cup chopped green onion
2 tablespoons finely chopped fresh jalapeno peppers
1 teaspoon bottled jalapeno sauce
tortilla chips, for serving

Preparation

In a medium bowl, combine Mexicorn and mayo.
Stir to combine.
Fold in remaining ingredients (except chips).
Stir until well mixed.
Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
Serve with chips.