Ingredients:
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1 cup shredded cheddar cheese
- 2–3 green onions, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Instructions:
- Combine Ingredients:
In a large bowl, add the corn, drained Rotel, shredded cheddar cheese, and chopped green onions. - Make It Creamy:
Add the sour cream and mayonnaise. Stir until everything is well coated and evenly combined. - Chill:
Cover and refrigerate for at least 30 minutes to allow the flavors to blend. - Serve:
Stir before serving and enjoy with tortilla chips, crackers, or fresh vegetables.
Notes
- Drain the corn and Rotel well to avoid a watery dip.
- For extra flavor, add a pinch of garlic powder or taco seasoning.
- For a little heat, mix in diced jalapeños.
- Store leftovers in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Chill Time: 30 minutes
Yield: 6–8 servings