Mexican Corn Dip
This creamy and tangy Mexican Corn Dip is a guaranteed crowd-pleaser that will take your taste buds on a trip to Mexico. Made with Mexicorn, Rotel tomatoes, sour cream, mayo, green onions, and a blend of Monterey jack and cheddar cheese, this dip is easy to make and perfect for parties, potlucks, or any occasion.
Ingredients
- 3 cans 33 oz Mexicorn, drained
- 1 can 10 oz extra hot Rotel tomatoes, drained
- 1 cup sour cream
- 1 cup real mayo
- 1/2 bunch green onions chopped (optional, for garnish)
- 1 1/2 cups shredded Monterey jack and cheddar cheese
Instructions
- In a large mixing bowl, add Mexicorn, drained Rotel tomatoes, sour cream, mayo, and shredded cheese. Mix well until fully combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, give the dip a quick stir and garnish with chopped green onions (optional). Serve with Fritos, tortilla chips, or your favorite crackers.
Notes
For a milder version, use regular Rotel tomatoes instead of extra hot.
Feel free to adjust the amount of cheese, mayo, or sour cream according to your preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Feel free to adjust the amount of cheese, mayo, or sour cream according to your preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
