The Ultimate Mexican Corn Dip Recipe: A Fiesta in Your Mouth!

1. Prep the Ingredients:
   • Mexicorn & Rotel: Start by draining the Mexicorn and Rotel. This step ensures your dip isn’t too watery.
   • Green Onions & Cilantro: Slice the green onions and chop the cilantro. Here’s a tip – use both the white and green parts of the green onions for added flavor and color!
2. Mix it Up:
   In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar, sliced green onions, mayo, and sour cream. Stir well to ensure all ingredients are evenly distributed.
3. Herb It Up:
   Fold in the chopped cilantro, reserving a bit for garnishing. The fresh cilantro will add a burst of flavor and a beautiful green color to the dip.
4. Chill or Serve Immediately:
   For best results, cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour. This allows the flavors to meld together beautifully. However, if you’re short on time or just too eager to dig in (we don’t blame you!), you can serve it immediately.
5. Garnish and Serve:
   When you’re ready to serve, sprinkle the reserved chopped cilantro on top for that extra touch. Pair with tortilla chips, veggies, or even on top of grilled meats!

Pro Tips for the Perfect Mexican Corn Dip: