Ingredients:
2 cans of Mexicorn
1 can of Rotel (regular or hot)
2 cups of shredded cheddar cheese
8 green onions, thinly sliced
1 cup of mayonnaise
8 ounces of sour cream
1 bunch of fresh cilantro, chopped
Juice from one lime
½ tsp chili powder, cumin, paprika, garlic powder
Instructions:
In a mixing bowl, combine the Mexicorn (Mexican-style corn),
Rotel, shredded cheddar cheese, and sliced green onions.
Stir in the mayonnaise and sour cream until all ingredients
are evenly coated.
Gently fold in the chopped cilantro, ensuring it’s well
distributed throughout the mixture.
Serve chilled or at room temperature.
Enjoy your flavorful corn and cheese dip with a touch of
freshness from the cilantro!
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