Mexican Corn Dip

I do not know where I got this recipe.  It is typed on a plain white sheet of paper.  What I do know is I like it and so do others.  It's a quick fix dip.

Ingredients:

• 1 can of white and yellow corn
• ½ C. mayonnaise
• ½ C. sour cream
• ½ C. salsa
• 1/4 C. chopped pickled jalapeño peppers
• 3 green onions, chopped fine
• 2 C. of shredded Mexican cheese
• 1 t. chili powder
• 2 T. Ranch seasoning 
• ½ T. Tony Chachere’s Creole Seasoning

Directions:

1. Finely chop the green onions and the jalapeños
2. Drain the corn
3. Mix all ingredients
4. Refrigerate for at least 2 hours before serving

Tips and Tricks:

• I serve this dip with Fritos Scoops.
• You can use any corn for this recipe.  I like the white and yellow mix.  DelMonte and Green Giant both have a white and yellow mix.
• Mexican cheese is not necessary.  Cheddar is fine, but Kraft has a bag of shredded Mexican cheese.