Mexican Corn Dip

From Martha Green's Cooking Things on our local public radio.

• Ready In: 5 mins
• Serves: 8-10

Ingredients

• 3 (11 ounce) cans  Mexican-style corn, drained and rinsed
• 12  ounces  Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
• 1  cup sour cream
• 1  cup mayonnaise
• 1 (4 ounce) can diced green chilies, drained
• 2  ounces  diced  jalapenos, drained (half of a 4 oz can, add more if you'd like)
• 2 -3  green onions, chopped, to taste
• 1  dash Tabasco sauce
•  salt and pepper, to taste
•  garlic powder, to taste

Directions

1. Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
2. Can be chilled 24 hours before serving.