Corn Dip

3 11oz cans Mexican corn, drained (you will find with the regular canned corn) I mix up the mexican corn with regular corn.

10 oz fine shredded cheddar cheese

6 green onions, fine chopped

2 4oz small cans green chiles drained (mild)

1 cup sour cream

1 cup mayonaise

1 teaspoon garlic salt

3-4 jalapenos, roasted, chopped with seeds (you can also use the can diced jalapenos)

(you can make it spicer by adding more jalapenos or using hot diced chilies)

Fold all ingredients together. This dip really needs to sit overnight.

Serve with chips.

(Credit to Heather for this YUMMY recipe!)