Mexicorn & Rotel Cheesy Dip

Ingredients

• 2 cans Mexicorn
• 1 can Rotel (regular or hot, depending on your preference)
• 2 cups shredded cheddar cheese
• 8 green onions, sliced
• 1 cup mayonnaise
• 8 oz sour cream
• 1 bunch fresh cilantro, chopped

Directions

1. Begin by draining the cans of Mexicorn and Rotel. This will help prevent the dip from being too watery. You can also pat the corn and tomatoes dry with a paper towel to remove any excess moisture.
2. In a large mixing bowl, combine the drained Mexicorn, Rotel, and shredded cheddar cheese. Stir until the ingredients are evenly mixed. The cheese will melt into the dip, creating a creamy texture once it’s fully combined.
3. Add the sliced green onions, mayonnaise, and sour cream to the bowl. Stir again until everything is well incorporated. The mayo and sour cream will give the dip its rich, creamy consistency, while the green onions will add a fresh, mild crunch to the dip.
4. Finely chop the cilantro and fold it into the dip. The cilantro adds a burst of freshness that balances the richness of the cheese and mayo. Stir gently to evenly distribute the cilantro throughout the dip.
5. Once everything is mixed, transfer the dip to a serving dish. You can serve it immediately or refrigerate it for an hour to let the flavors meld together. If you’re preparing it in advance, refrigerating it will allow the dip to thicken slightly and enhance the flavors.