Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup chopped green onions
- 1 small can (4 oz) diced green chilies (optional, for extra heat)
- 1 tsp chili powder
- ½ tsp cumin
- Salt & black pepper to taste
- Fresh cilantro for garnish (optional)
- Tortilla chips for serving
Instructions
- In a large bowl, combine the drained corn, diced tomatoes with green chilies, shredded cheeses, sour cream, mayonnaise, green onions, diced green chilies (if using), chili powder, cumin, salt, and pepper.
- Mix well until everything is evenly coated and combined.
- Taste and adjust seasoning (add more chili powder or cumin for bolder flavor).
- Cover and refrigerate for at least 1 hour to let the flavors blend.
- Before serving, stir again and sprinkle with fresh cilantro if desired.
- Serve chilled with tortilla chips, crackers, or fresh veggies.
Would you like me to also give you a warm/baked version of this dip (gooey and cheesy)?