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Easy Creamy Corn Dip
Ingredients:
3 cans (15 oz each) fiesta corn or Mexicorn, drained
1 can (10 oz) Rotel (regular or hot), drained
1 can (6 oz) diced jalapeno, drained
2 cups shredded cheddar
5 green onions (about 1/2 cup), sliced
1 cup mayonnaise
1 cup sour cream
1/2 red bell pepper, finely chopped
Handful of fresh cilantro leaves, chopped
Instructions:
Mix all the ingredients except for the bell peppers and cilantro in a bowl. Stir to evenly combine.
This easy creamy corn dip can be made a day ahead. Simply refrigerate until you’re ready to serve.
Add the finely chopped bell peppers just before serving. The dip will thicken as it sits in the fridge.
Season with a little ground pepper, salt, and even a pinch of sugar (1/2 teaspoon) to further enhance its flavor as desired.
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