Fiesta Corn Dip with Rotel
Fiesta Corn Dip with Rotel is a no-fail Mexican party dip with corn, green onions, and Cheddar cheese that everyone is sure to love.
Ingredients
Base Ingredients
- 8 oz sour cream
- 1 cup mayo
- 4 green onions, chopped
- 30 oz whole corn, canned well drained of excess water
- 2 cups shredded Cheddar Cheese add more if desired
- 16 oz Rotel tomatoes hot or lime jalapeno
Instructions
Preparation Steps
- Drain both cans of corn so there isn't extra water in your dip.
- Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
- Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
- It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
- Add 2 cups of shredded cheese, but if you like extra cheese, it's fine to add up to 1 cup shredded cheese more.
- Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
- If you mix and serve immediately without getting cold, the dip may still be a little soupy.
- If you DO need to mix and serve immediately, simply add some more cheese to counterbalance and make a little thicker.
- 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.
Nutrition
Serving: 15peopleCalories: 211kcalCarbohydrates: 6gProtein: 5gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 30mgSodium: 318mgFiber: 1gSugar: 2g
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