Corn Dip

Corn Dip
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3 11-oz. cans Mexi corn,drained
4 oz can green chiles
1/2 c. chopped green onion
6-oz can chopped jalapenos
1 c. sour cream
1c. mayonnaise
1t. pepper
1/2t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese
(Optional 1c. finely chopped, well drained, crisp bacon pieces)
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Mix all ingredients except corn chips and refrigerate. Serve with corn chips. This taste better if you let it set over night before serving.
Makes about 6 cups.
Corn Chips