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The Ultimate Mexican Corn Dip Recipe: A Fiesta in Your Mouth!
2 cans of Mexicorn, drained
1 can of Rotel (you choose – regular or hot), drained
2 cups shredded cheddar cheese
8 green onions, finely sliced
1 cup mayo
8 oz sour cream
1 bunch of fresh cilantro, chopped
Instructions:
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!
