Ingredients
- 8 oz sour cream
- 1 cup mayo
- 4 green onions- chopped
- 30 oz. whole corn – canned well drained of excess water. 2 cans are typically 15 oz. a piece
- 2 cups shredded Cheddar Cheese
- 16 oz can Rotel hot or lime jalapeno
Instructions
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Drain both cans of corn so there isn’t extra water in your dip.
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Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
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Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
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It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
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Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
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Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
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If you mix and serve immediately without getting cold, the dip may still be a little soupy.
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If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
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Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.
Notes
- This Fiesta Corn Dip could easily serve 15-20 people. Its a fairly large Party dip.
- Rotel Tomatoes come in many flavors and dips do really well with the Lime and Jalapenos Rotel Versions
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