12 to 16 oz. sharp cheddar cheese, finely grated
2 (15 oz. ea.) cans Mexican corn, drained
1 (10 oz.) can Rotel tomatoes
1 cup mayonnaise
1 cup dairy sour cream
3 or 4 green onions, finely chopped
1 (4 1/2 oz.) can chopped green chilies
several slices of jalapeno pepper, finely chopped (optional)

Combine and mix all the ingredients together. Refrigerate the dip, best if allowed to sit overnight.

Submitted by: Gail Henry