Mexican Corn Dip

My friend Cary Collins Acosta gave me this recipe a few years ago. She used plain corn and served it cold. It was delicious. Then my daughter's sister-in-law made it for Christmas last year and served it warm. It was delicious. So this is good any way it's served.

• 3(11 ounce) cans mexicorn whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1(7 ounce) can diced green chilies
• 2⁄3cup  green onion, chopped
• 3⁄4teaspoon  ground cumin
• 1⁄2teaspoon  black pepper
• 3⁄4cup  mayonnaise
• 1(8 ounce) container sour cream

Directions:

1. 1. In a medium to large bowl, Combine sour cream,mayonnaise and cumin.Stir well.
2. 2. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir until combined.
3. 3. Cover and chill for 2 hours or overnight or bake until warm and bubbly. Serve with warm tortilla chips.
4.