Open the two cans of Mexican-style corn and the can of green chilies. Pour them into a colander and drain any excess liquid so the dip isn’t watery.

Take one medium bell pepper, three green onions, and two or three jalapeños (depending on how spicy you want it). Remove the tops of the jalapeños, scoop out the seeds and white parts if you prefer less heat, then chop everything into small pieces for a nice crunch.

Using a cheese grater, shred two cups of sharp cheddar cheese. Freshly grated cheese tastes better and melts more smoothly than pre-shredded.

In a large bowl, combine one cup of mayonnaise and one cup of sour cream. Stir until the mixture is smooth and well blended.

Add the grated cheddar cheese to the creamy base. Mix thoroughly until the cheese is evenly coated.

Fold in the chopped bell pepper, green onions, and jalapeños. Stir gently to combine.

Finally, add the drained corn and green chilies to the bowl. Mix everything well so the flavors blend nicely.

Cover the bowl with plastic wrap or an airtight lid. Chill in the fridge for at least two hours. For best results, let it rest overnight to deepen the flavors.

Before serving, give the dip a good stir. Scoop it up with thick corn or tortilla chips for the perfect snack.