Summer Corn Dip

1 (15.25 ounce) can whole kernel corn, drained

1 red onion, minced

1 small roma (plum) tomato, seeded and chopped

1 small cucumber, chopped

½ cup fresh mint leaves, chopped

½ cup fresh basil leaves, chopped

2 Thai chile peppers, seeded and chopped

1 tablespoon lime juice

¼ cup mayonnaise

Stir the corn, onion, tomato, cucumber, mint, basil, Thai chile peppers, lime juice, and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.