This is a great dip that a dear lady in our church made often for finger food fellowships. Miss Bobbie passed away last year. I am so thankful that she shared this easy recipe with me. When I make it, I cannot help but think of her!
2 can of Mexicorn, drained
2 cups shredded cheese
2 cup mayonnaise
1 cup sour cream
1 (4 oz) can chopped green chilies (optional)
Combine all ingredients and mix well. Additional cheese may be added to reach the desired consistency. Chill mixture and serve with Frito's chips or scoops.