Mexicorn and Rotel Dip – Page 2

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.

Make Ahead: Prepare the dip up to one day in advance and store covered in the refrigerator. Stir well before serving.
Add Protein: Stir in 1 cup of cooked, crumbled bacon or diced rotisserie chicken for a heartier version.
Extra Kick: Add 1 teaspoon of taco seasoning, a dash of hot sauce, or a finely chopped jalapeño for more heat.
Lighter Option: Substitute Greek yogurt for sour cream and use light mayonnaise.

Prep Time: 10 minutes | Servings: 16

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