Fiesta Corn Dip with Rotel ( Party Size)
Fiesta Corn dip recipe with whole kernels of corn, green onions, and loads of Cheddar cheese making the perfect easy and cold large party dip. No fail Mexican party dip that every one is sure to LOVE
Ingredients
- 8 ozsour cream
- 1 cupmayo
- 4green onions- chopped
- 30 oz.whole corn - canned (well drained of excess water. 2 cans are typically 15 oz. a piece)
- 2 cupsshredded cheddar cheese
- 16 ozcan rotel (hot or lime jalapeno)
Directions
- 1
Drain both cans of corn so there isn't extra water in your dip.
- 2
Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
- 3
Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
- 4
It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
- 5
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)
- 6
Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
- 7
If you mix and serve immediately without getting cold, the dip may still be a little soupy.
- 8
If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
- 9
Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.