Quick, creamy, and full of flavor, this no-cook dip is the ultimate crowd-pleaser. Sweet corn, zesty tomatoes, sharp cheddar, and fresh herbs come together in minutes for a party-ready appetizer that’s always a hit.
Ingredients
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2 cans (approx. 15 oz each) Mexicorn, well-drained
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1 can (10 oz) Rotel diced tomatoes & green chilies, drained (mild or spicy)
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2 cups shredded sharp cheddar cheese
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8 spring onions (green onions), finely chopped
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½ cup fresh cilantro, minced
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1 cup mayonnaise
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1 cup sour cream
For serving:
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Fritos Scoops, tortilla chips, or crackers
Instructions:
1. Combine: In a large bowl, mix the drained Mexicorn, drained Rotel, cheddar cheese, spring onions, and cilantro.
2. Cream It Up: Gently fold in the mayonnaise and sour cream until evenly combined and creamy.
3. Serve: Transfer to a serving bowl. Enjoy immediately with chips, or cover and refrigerate for 30 minutes to let the flavors blend.
Tips & Variations
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Make Ahead: Prepare the dip up to one day in advance and store covered in the refrigerator. Stir well before serving.
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Add Protein: Stir in 1 cup of cooked, crumbled bacon or diced rotisserie chicken for a heartier version.
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Extra Kick: Add 1 teaspoon of taco seasoning, a dash of hot sauce, or a finely chopped jalapeño for more heat.
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Lighter Option: Substitute Greek yogurt for sour cream and use light mayonnaise.
Prep Time: 10 minutes | Servings: 16
