Sweet Corn Dip

• 3 cans of whole kernel white corn, drained
• 1 red onion, finely chopped (start with 1/2 and adjust)
• 2-4 oz. canned jalapenos, chopped (add to taste)
• 4 cups of sharp cheddar cheese (or cheese of choice)
• 1-16 oz. jar mayo mayonnaise
• Assorted tortilla chips

First, this recipe makes ALOT. If you are not making it for a party, you might want to share it with a friend.

Second, this dip is addicting! I got this recipe from a friend and since then it's been served repeatedly. It's one of those dips that once you start eating, you can't stop. It's really that good.

In a large bowl, mix corn, onion, jalapenos, cheese and mayo together, adjusting onion and jalapeno to taste. Refrigerate at least 4 hours before serving to allow the flavors to marry.

When I make this dip, I serve it with multi-colored, multi-flavored tortilla chips. My favorites are Blue Corn, Guacomole and Southwestern flavored chips (blue, green and red).

This platter by Wilton Armetale would work perfectly for this recipe. The "Reggae" pattern is one of my favorites by this company. In fact when my cousin got married, I bought her a large platter and serving bowl in this pattern.