CORN DIP - 2 Ways

Corn Dip - 2 ways - #hotandcold
2 - 11-ounce cans Mexi Corn, drained
4.5-ounce can chopped Green Chilies
8-ounces Sour Cream
4-ounces softened Cream Cheese
1/2 cup Mayonnaise
3 to 4 Green Onions, chopped
8-ounces Shredded Cheddar
2 to 4 tablespoons chopped pickled Jalapenos
Sprinkle of Smoked Paprika
Mix all ingredients together. Refrigerate and enjoy with your favorite corn chips. Fritos or Doritos.
Pour some into a shallow baking dish and cook at 350 degrees F until bubbly for hot corn dip.