8 oz extra sharp cheddar cheese
1 bunch green onions
2 cans mexi-corn, drained
1 -3 TBS mayo (or enough to hold the dip together)
Cayenne to taste
Mix and refrigerate until chilled. Serve cold.
I have a friend that will do anything (almost) for a batch of this. I always double it so we can eat it and so that she has some after we leave.