Description
A creamy and flavorful Mexican Corn Dip that combines sweet Mexicorn, spicy Rotel, sharp cheddar cheese, and fresh herbs, perfect for parties and gatherings. Ready in just 10 minutes, this chilled dip is a crowd-pleaser served with tortilla chips or veggies.
Ingredients
Scale
Base
- 1 cup mayonnaise
- 8 oz sour cream
Vegetables & Cheese
- 2 cans Mexicorn (drained)
- 1 can Rotel (regular or hot, drained)
- 2 cups shredded cheddar cheese
- 8 green onions (sliced)
- 1 bunch fresh cilantro (chopped)
Instructions
- Mix the Base: In a large mixing bowl, combine the mayonnaise and sour cream. Stir them together until you achieve a smooth and creamy consistency which will serve as the creamy base for your dip.
- Add Ingredients: To the creamy base, add the drained Mexicorn, drained Rotel, shredded cheddar cheese, sliced green onions, and chopped cilantro. Gently fold everything together to ensure all ingredients are evenly incorporated without breaking down the corn or vegetables.
- Chill: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the dip to chill for at least 1 hour. This resting time helps the flavors meld beautifully for a more harmonious taste.
- Serve: Once chilled, serve the Mexican Corn Dip cold alongside tortilla chips, crackers, or fresh vegetable sticks for dipping. It makes a delicious appetizer or party snack.
Notes
- For a spicier dip, use hot Rotel or add chopped jalapeños.
- Feel free to substitute cheddar cheese with pepper jack for a spicy twist.
- This dip can be stored in the refrigerator for up to 3 days.
- Make sure to drain the Mexicorn and Rotel well to avoid a watery dip.
