There’s no better way to kick off my first recipe with my favorite and most requested recipe! This bowl is ALWAYS licked clean when I make this dish to take places. Or, even for just our family…. It’s good with corn chips, taco salad, burrito bows, tacos, burritos, enchiladas and anything else Mexican. It makes a perfect side kick to salsa and guacamole but it good all along too. It’s just plain GOOD.
People often ask, “Is this healthy!?!?” You know, in the voice that it can’t possibly be. But, it is, which makes it that much more enjoyable! I love nothing more than making myself a burrito bowl for lunch and heaping some Mexi-Corn dip on top!
Our kids often eat this all by itself. I mean, why not?! And, they ask if they can have seconds. Absolutely, kids! It’s full of protein and veggies, perfect kid fuel. And, mom fuel too.
Let’s get down to business here so you can get making this amazing Mexi-Corn dip!
Mexicorn Dip
Ingredients
- 2 c. frozen corn thawed, drained
- 1 can Rotel drained well
- 1 c. plain greek yogurt
- 4 oz. shredded cheddar cheese
- 1/2 red onion chopped
- 1/4 bunch cilantro chopped
- 1 t. cumin
- 1/2 T. taco seasoning
- dash cayenne pepper to taste
Instructions
- Thaw frozen corn and drain. Drain Rotel well. Meanwhile, mix plain greek yogurt, shredded cheddar cheese, red onion, cilantro, cumin, taco seasoning and cayenne pepper. Add in corn and Rotel. Mix all together.
Chill for at least 3 hours but best overnight before serving. Store in the refrigerator.
Serve with corn chips or your favorite Mexican dish.
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