In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar cheese, and sliced green onions.
3. Add Creaminess
Stir in the mayonnaise, sour cream, and chopped cilantro until everything is well coated and creamy.
4. Chill
Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to blend beautifully.
5. Serve
Serve the dip chilled with tortilla chips, crackers, or fresh veggies.
Tips & Variations
Cheese Swap: Try Monterey Jack or Pepper Jack for an extra kick.
Spicy Boost: Add diced jalapeños or a splash of hot sauce for more heat.
Healthier Version: Use light sour cream and mayo or swap half for plain Greek yogurt.
Make It a Meal: Use as a filling for quesadillas, tacos, or even baked potatoes.
Final Thoughts
This Southwest Corn Dip is creamy, cheesy, and full of flavor—everything you want in a dip! It’s quick to prepare, loved by all, and versatile enough to enjoy in so many ways. Make it ahead for your next gathering, and watch how quickly it disappears.
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