Corn Dip

Corn Dip…there’s nothing more addictive.

This corn dip is served cold, a perfect appetizer or snack on a hot summer day.

It is one of those dishes that the longer it sits in the refrigerator the better it gets. So be sure to make this the day before you want to serve it.

Here’s I make it.

In a large bowl mix together all the drained cans of corn and drained Rotel.

Next, dump in the sour cream, mayo, hot sace, and Cajun seasoning.

Stir in the shredded cheese and green onions. Place it in the refrigerator overnight.

Serve with Frito Scoops or tortilla chip of choice.

 

Corn Dip

1 15oz. can whole kernel sweet corn, drained

2 11oz. cans Mexican corn

1 10oz. can Rotel original, well drained

8 oz. sour cream

1/2 cup mayo

couple dashes of hot sauce

1/2 tsp Cajun seasoning

3 cups shredded cheddar cheese

1 cup green onions, chopped

 

In a large bowl add the corn and rotel. Be sure they are both well drained.

Add sour cream, mayo, hot sauce, and Cajun seasoning.

Stir in the cheese and green onions until well mixed.

Cover the bowl and place in the refrigerator overnight.

Serve with Frito Scoops or tortilla chip of choice.

 

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