Mexicorn Dip
Healthy mexicorn dip is a summer staple dip made with greek yogurt.
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.