Creamy Mexican Corn Dip with Rotel & Cheddar
This Mexican Corn Dip is a crowd-pleasing party appetizer that’s creamy, cheesy, and loaded with flavor. Made with Mexicorn, Rotel tomatoes, cheddar cheese, green onions, and fresh cilantro, it’s the perfect dip for tortilla chips, tacos, or as a topping for grilled meats.
Ingredients:
2 cans Mexicorn (drained)
1 can Rotel tomatoes (mild or hot, depending on preference)
2 cups shredded cheddar cheese
8 green onions, sliced
1 cup mayonnaise
1 cup sour cream (8 oz)
1 bunch fresh cilantro, chopped
Instructions:
In a large mixing bowl, combine the Mexicorn and Rotel.
Stir in the cheddar cheese, green onions, and cilantro.
Add the mayonnaise and sour cream, mixing until creamy and well combined.
Chill in the refrigerator for at least 1 hour before serving to let the flavors blend.
Serve with tortilla chips, crackers, or as a zesty topping for tacos and nachos.
Tips:
For extra heat, use spicy Rotel and add a pinch of cayenne pepper.
Swap cheddar for pepper jack for a spicier kick.
This dip can be made a day ahead perfect for parties and game day!
Mexican Corn Dip, Creamy Corn Dip, Mexicorn Rotel Dip, Cheddar Corn Dip, Easy Party Dip, Game Day Appetizer, No-Bake Corn Dip, Cilantro Corn Dip
Whip up this Creamy Mexican Corn Dip with Rotel and cheddar a quick, no-bake appetizer packed with Mexicorn, sour cream, mayo, and cilantro. Perfect for parties, game day, or taco night!