Packed with creamy flavor, this cheesy Mexican corn dip is the perfect easy appetizer for your next party, and it’s perfect for enjoying on game day.
This dip is kind of a big deal. By big deal, I mean it’s crazy addictive and I may or might not have eaten as a meal on more than one occasion. But corn is a vegetable, so it’s all good, right?
My mother-in-law has been making this recipe for several years; it doesn’t feel like a real game-watching gathering until the cheesy Mexican corn dip appears. I love college football, especially when the Bulldogs are playing, but I’d be lying if I said this dip- along with brown sugar bacon-wrapped sausages– isn’t the reason I look forward to Saturdays.
Like so many great dip recipes, this one couldn’t be easier to make. If you buy pre-shredded cheese, the only real prep you have to do is dicing the green onions. You can make that step even easier by cutting them with kitchen shears. When that’s done, all that stands between you and this lovely dip is a little bit of mixing.
The recipe is ready to be served immediately, but we think it tastes even better when the flavors get a chance to hang out in the fridge for a while. Make it the night before your party or game and you’ll have one less thing to worry about the day of.
Cheesy Mexican Corn Dip
2 cans Mexi-Corn
1/2 cup mayonnaise
1 can Rotel tomatoes
1/2 cup sour cream
3 cups shredded cheddar cheese
1 bunch green onions, diced
1 tsp paprika
In a large bowl, combine all ingredients and mix until well-combined. The dip can be served immediately, but it tastes best when it’s refrigerated overnight. Serve with corn or tortilla chips.