Green Chile & Cheese Corn Dip

I was so excited for this dip for Cinco De Mayo but it was EH....it didn't have a ton of flavor and it actually kicked both Ross and I butt (literally) the next day -- too much dairy I think for the Sodahls.

Recipe adapted by Our Best Bites from Kelly White

Ingredients:

4 cans seasoned corn, drained
2 7-ounce cans green chilies
1 bunch green onions, chopped
1 cup mayonnaise (not Miracle Whip; light mayo is fine)
1 cup sour cream (not fat-free; light sour cream is fine)
2 cups shredded cheese (cheddar, pepeprjack, or Mexican blend)
Cajun/Creole seasoning (like Tony Chacheres) to taste
Jalapeño or Chipotle Tabasco sauce to taste
Optional: 6-8 slices bacon, crumbled
Optional: 1/4-1/2 cup pickled jalapeños, chopped

In a large bowl or serving dish, toss together the corn, green chilies, and chopped green onions. If desired, add crumbled bacon and pickled jalapeños. Add the mayonnaise, sour cream, and shredded cheese and stir to combine. Season to taste with Cajun seasoning (for heat and saltiness) and flavored Tabasco (for heat.) Cover and refrigerate for at least 4 hours. If desired, sprinkle with additional Cajun seasoning and/or crushed Fritos before serving. Serve with Fritos. Makes a lot.