mexican corn dip

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This is one of my very favorite dips. It’s kind of addicting! Every time I take it somewhere, I am asked for the recipe. It’s a little hot, but I don’t think it is near as good without that little spicy bite.

yieldserving(s)
prep time20 Min
methodNo-Cook or Other

Ingredients For mexican corn dip

  • 3 can
    Mexicorn, drained (11 oz each)
  • 1 can
    Rotel tomatoes, extra hot, drained
  • 1 c
    sour cream
  • 1 c
    real mayo
  • 1/2 bunch
    green onion, chopped (optional) I leave these out.
  • 1 1/2 c
    Monterey jack and cheddar shredded cheese

How To Make mexican corn dip

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