CORN & CHEESE DIP
2 (11-ounce) cans of Mexi-corn, drained
8 ounces sharp cheddar cheese, finely shredded
1 cup mayonnaise
1 cup sour cream
1/2 cup green onions, chopped
Mix all ingredients in large bowl. Cover and refrigerate. Best if made the night before. Serve with scoop corn chips.