Corn Dip

1 (11 or 12-oz) can Mexicorn, drained
1 (4 oz) can chopped chilies, drained
3/4 cup sharp cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped green onion
2 chopped jalapenos
2 Tbsp picante sauce
1/2 tsp salt
1/2 tsp cumin

Mix and refrigerate. Serve with tortilla chips. Yield: 16 oz.