Instructions
1. Combine the Ingredients: In a large mixing bowl, add the drained Mexicorn, Rotel (do not drain), shredded cheddar cheese, chopped spring onions, and minced cilantro.
2. Create the Creamy Base: Add the mayonnaise and sour cream to the bowl. Gently fold everything together until the ingredients are evenly distributed and coated in the creamy mixture.
3. Chill and Serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Transfer to a serving bowl and enjoy with your favorite chips!
Chef’s Notes & Serving Suggestions
Make it Your Own: Feel free to adjust the ingredients to your taste! You can use pepper jack cheese instead of cheddar for more heat, or add a dash of chili powder or cumin.
Presentation Idea: For a fun presentation, serve the dip in a hollowed-out bread bowl. The bread pieces can be torn and used for dipping alongside the chips.
Garnish: Right before serving, garnish with an extra sprinkle of cheese, chopped green onions, or a few slices of fresh jalapeño for a pop of color and spice.
Make-Ahead Tip: This dip can be made up to a day in advance. Store it covered in the refrigerator and give it a good stir before serving.
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