👉 Mexicorn

 

Mexicorn and Rotel Dip

Ingredients:

  • 2 cans Mexicorn
  • 1 can Rotel (regular or hot, depending on preference)
  • 2 cups shredded cheddar cheese
  • 8 green onions, sliced
  • 1 cup mayonnaise
  • 8 oz sour cream
  • 1 bunch of cilantro, finely chopped

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Ingredients: Drain the Mexicorn and Rotel well to remove excess liquid. Finely chop the cilantro and slice the green onions.
  3. Mix Ingredients: In a large mixing bowl, combine the Mexicorn, Rotel, shredded cheddar cheese, sliced green onions, mayonnaise, sour cream, and chopped cilantro. Stir until all ingredients are well combined.
  4. Transfer to Baking Dish: Spread the mixture evenly into a 9×13 inch baking dish or any oven-safe dish of similar size.
  5. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is bubbly and the cheese is melted and lightly golden on top.
  6. Serve: Once baked, remove the dip from the oven and let it cool slightly before serving. Garnish with additional chopped cilantro or sliced green onions if desired.
  7. Enjoy: Serve the Mexicorn and Rotel Dip warm with tortilla chips, crackers, or sliced vegetables for dipping. Enjoy the creamy, cheesy goodness with a hint of spice from the Rotel!

Here are some tips to make your Mexicorn and Rotel Dip even more delicious:

  1. Adjust Spice Level: Depending on your preference for heat, you can choose between regular or hot Rotel tomatoes. You can also add a pinch of cayenne pepper or a dash of hot sauce to increase the spiciness if desired.
  2. Enhance Flavor: Consider adding additional seasonings to the dip mixture such as garlic powder, onion powder, cumin, or chili powder for extra flavor depth.
  3. Fresh Ingredients: Whenever possible, use fresh ingredients like freshly shredded cheddar cheese and freshly chopped cilantro. They will provide better flavor and texture compared to pre-packaged alternatives.
  4. Drain Excess Liquid: Make sure to drain the Mexicorn and Rotel tomatoes well before adding them to the dip mixture. Excess liquid can make the dip too watery.
  5. Mix Thoroughly: Ensure all the ingredients are well combined in the mixing bowl before transferring them to the baking dish. This will distribute the flavors evenly throughout the dip.
  6. Customize Cheese: Feel free to experiment with different types of cheese or cheese blends to suit your taste preferences. Monterey Jack, Pepper Jack, or Mexican cheese blends can all work well in this recipe.
  7. Garnish Creatively: Garnish the baked dip with additional chopped cilantro, sliced green onions, diced tomatoes, or a dollop of sour cream for added freshness and presentation.
  8. Serve Warm: This dip is best served warm, straight from the oven. Keep it warm during serving by placing the baking dish on a trivet or hot pad.
  9. Make Ahead: You can prepare the dip mixture in advance and store it covered in the refrigerator until you’re ready to bake it. This makes it convenient for entertaining or for a quick snack.
  10. Double the Recipe: If you’re serving a crowd or want leftovers, consider doubling the recipe. Leftover dip can be refrigerated and reheated in the microwave or oven for future enjoyment.

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