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Southwest Corn Dip in a bowl topped with paprika served with tortilla chips
TINSUF RECIPES

Southwest Corn Dip

A creamy, zesty dip made with corn, Rotel tomatoes, cheddar cheese, sour cream, and mayonnaise. Quick, no-cook, and perfect for parties.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 cans Mexicorn drained
  • - 1 can Rotel drained
  • - 2 cups shredded cheddar cheese
  • - 8 sliced green onions
  • - 1 cup mayonnaise
  • - 8 oz sour cream
  • - 1 bunch cilantro chopped

Equipment

  • Large mixing bowl
  • Knife & cutting board
  • - Spatula
  • - Airtight container

Method
 

  1. Drain Mexicorn and Rotel.
  2. In large bowl, combine corn, Rotel, cheese, and onions.
  3. Add mayonnaise, sour cream, cilantro. Mix well.
  4. Cover and chill for at least 1 hour.
  5. Serve cold with tortilla chips, crackers, or veggies.

Notes

- Store in fridge up to 3 days.
- Use hot Rotel and jalapeños for spicier dip.
- Swap cheddar for Mexican blend cheese.