Dive in to a Delicious Dip
Hey fellow foodies! Say 'Hola' to Mexican Street Corn Dip – my new favorite and ultimate munchies masterpiece! So just recently I got this recipe from a friend because I tried this for the first time and LOVED IT. I’ve modified the recipe a little bit the past few times I’ve made it now.
🌽💃 Picture this: creamy goodness with a slight kick, perfect for those late-night study sessions or dorm room hangouts. Whether you're whipping up a batch for your squad or just treating yourself after a long day of classes, this dip is guaranteed to be a hit. And get this, there’s no kitchen needed, you can do it all in your dorm room! All you need is a bowl and something to mix with. So ditch those ramen noodles and get ready to elevate your college cuisine with a little south-of-the-border flair!
Mexican Street Corn Dip
- 1.5 cups Sour Cream
- 1 cup Mayo
- 1 (10 oz) can Original Rotel Tomatoes, drained
- 2 (11 oz) cans Mexican Style Corn, drained
- 2 cups Shredded Mild Cheddar Cheese
- 1 bunch Green Onions, chopped
- 1.5 tbsp Chili Powder
- 1/2 tsp Cayenne Pepper (optional for an extra kick)
- Fritos or Tortilla Chips, for serving
Directions
- Add all ingredients to a mixing bowl and stir.
- Serve with fritos/tortilla chips.
Tip: Chill in fridge an hour before serving for thicker consistency.
Added to bowl
Mixed
Enjoy!