Description
This vibrant Mexican Corn Dip combines sweet Mexicorn, zesty Rotel, sharp cheddar cheese, fresh green onions, and cilantro folded into a creamy blend of mayonnaise and sour cream. Perfectly chilled, it’s a flavorful and easy-to-make appetizer ideal for parties and casual gatherings.
Ingredients
Scale
Main Ingredients
- 2 cans Mexicorn (drained)
- 1 can Rotel (regular or hot, drained)
- 2 cups shredded cheddar cheese
- 8 green onions (sliced)
- 1 cup mayonnaise
- 8 oz sour cream
- 1 bunch fresh cilantro (chopped)
Instructions
- Mix the Base: In a large mixing bowl, combine the mayonnaise and sour cream and stir until the mixture is smooth and creamy, creating a rich base for the dip.
- Add Ingredients: Gently fold in the drained Mexicorn, Rotel, shredded cheddar cheese, sliced green onions, and chopped fresh cilantro. Mix everything thoroughly to ensure even distribution of flavors and textures.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate the dip for at least 1 hour. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.
- Serve: Serve the dip chilled, pairing it with tortilla chips, crackers, or fresh vegetable sticks for a crowd-pleasing appetizer.
Notes
- For spicier flavor, use hot Rotel; for milder dip, use regular Rotel.
- Make ahead of time and refrigerate overnight for even better flavor melding.
- Add a squeeze of fresh lime juice for a hint of brightness.
- Can be customized with diced jalapeños or a pinch of chili powder for extra heat.
- Use reduced-fat mayonnaise and sour cream for a lighter version.
