Introduction
This Mexican Corn Dip is a creamy, cheesy, and zesty dish that’s perfect for parties, potlucks, or as a quick appetizer. Packed with the bold flavors of Mexicorn, Rotel, cheddar cheese, and cilantro, this dip is irresistibly delicious. It’s easy to whip up and will have everyone asking for the recipe!
Ingredients
- 2 (11 oz) cans Mexicorn, drained
- 1 (10 oz) can Rotel (original or hot, depending on spice preference), drained
- 2 cups shredded cheddar cheese
- 8 green onions, thinly sliced
- 1 cup mayonnaise
- 1 cup sour cream (8 oz)
- 1 bunch cilantro, chopped
Preparation Tips
- Drain Well: Ensure both the Mexicorn and Rotel are well-drained to prevent the dip from becoming watery.
- Spice It Up: Use the hot Rotel for extra spice or add a pinch of cayenne or chili powder to amp up the heat.
- Make It Lighter: Swap the mayo and sour cream with Greek yogurt for a lighter version.
Instructions
Step 1: Prepare the Ingredients
- Drain the Mexicorn and Rotel thoroughly and set aside.
- Finely chop the green onions and cilantro.
Step 2: Mix the Base
- In a large mixing bowl, combine the mayonnaise and sour cream until smooth.
Step 3: Assemble the Dip
- Add the drained Mexicorn, Rotel, shredded cheddar cheese, green onions, and cilantro to the bowl.
- Mix everything until well combined.
Step 4: Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled with tortilla chips, crackers, or fresh vegetables.
Description
This Mexican Corn Dip is creamy and cheesy with a hint of spice and freshness from the cilantro and green onions. The sweetness of the Mexicorn perfectly balances the heat from the Rotel, making it an addictive snack that’s sure to disappear quickly.
Nutritional Information (Per Serving, Based on 10 Servings)
- Calories: 210
- Carbohydrates: 8g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 6g
- Sodium: 330mg
- Fiber: 1g
- Sugar: 3g
Frequently Asked Questions (FAQs)
1. Can I make this dip ahead of time?
Yes! This dip tastes even better when made a day in advance. Store it in the refrigerator in an airtight container.
2. Can I add meat?
Absolutely! Cooked and crumbled bacon, diced ham, or shredded chicken make great additions.
3. Can I serve this dip warm?
Yes! Transfer the prepared dip to an oven-safe dish and bake at 375°F (190°C) for 20 minutes or until bubbly and heated through.
4. What if I don’t like cilantro?
You can omit the cilantro or substitute it with fresh parsley for a milder flavor.
5. How long does this dip last?
Store the dip in an airtight container in the refrigerator for up to 3 days. Stir before serving if it separates slightly.
Recommendations
- Pair with Dippers: Serve with tortilla chips, pita chips, crackers, or veggie sticks like carrots and celery.
- Add Extra Cheese: Sprinkle additional cheddar cheese on top before serving for a cheesy finish.
- Make it a Layered Dip: Add refried beans or guacamole as a base layer for extra depth.
Conclusion
This Mexican Corn Dip is a creamy, flavorful appetizer that’s easy to make and always a crowd-pleaser. Whether you’re hosting a party or just craving a tasty snack, this dip is a guaranteed hit. Enjoy!