Mexican Corn Dip

  • 3 (11 oz) cans of Mexican corn (or sweet corn would work too)
  • 1 (4 oz) can diced green chilis, drained
  • 5 green onions, chopped
  • 1 (8oz) container of light sour cream
  • 1 jalapeno pepper, chopped (feel free to add more jalapenos if you want it more spicy)
  • 3/4 cup light mayonnaise
  • 10 oz. shredded cheddar cheese

In a medium-size mixing bowl, combine all ingredients.  Mix well. Cover and refrigerate for at least two hours and enjoy!