Cheesy Corn Dip

This is a great dip to serve alongside a platter of tacos, a bowl of chili, or with a heaping serving of enchiladas!  The Mexi-corn, Rotels, and spicy cheese can be seasoned up or down to meet your spice level.

If you're a spicy food lover, use Mexicorn, hot Rotels, and pepper jack cheese with an extra diced jalapeno or serrano pepper.  If you like things on the cool(er) side, use regular canned corn, petite diced tomatoes, mild cheddar cheese, and bell pepper!

If your taste buds fall somewhere in the middle, how about Mexicorn, regular Rotels, sharp cheddar, and one jalapeno?  

Whichever way you decide to go, you're going to be pleased with the results. This is a fun recipe to have in your collection to enjoy at home or to carry to potlucks or parties.

Make sure you take the time to drain the Mexicorn and tomatoes well.  Serve with Fritos or "scoop" type of tortilla chips.

11 oz. can Mexicorn, drained 

10 oz. can Ro-Tel, drained

8 oz. sharp cheddar cheese, shredded

1 - 2 jalapeno peppers or bell peppers, seeded and diced

4 green onions, thinly sliced

½ cup mayonnaise

½ cup sour cream

1/2 t. chili powder

1 - 2 T. chopped cilantro

salt & pepper to taste

Combing all ingredients in a large bowl.  Cover and refrigerate at least 2 hours before serving.  Lasts for a week in the fridge.

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