Ingredients:
- 2 cans (15 oz each) Mexicorn, drained
- 1 can (10 oz) Rotel diced tomatoes & green chilies (regular or hot), drained
- 2 cups shredded cheddar cheese
- 8 green onions, sliced
- 1 cup mayonnaise
- 8 oz sour cream (1 cup)
- 1 bunch cilantro, chopped
- Optional: ½ tsp smoked paprika or chili powder for garnish
Instructions (Cold/Dip Version):
- In a large bowl, combine the drained Mexicorn and Rotel.
- Add the shredded cheddar, sliced green onions, and chopped cilantro.
- In a separate small bowl, mix the mayonnaise and sour cream until smooth.
- Pour the mayo-sour cream mixture over the corn mixture. Stir until everything is evenly coated.
- Taste and adjust seasoning with a pinch of salt and pepper if needed.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold as a dip with tortilla chips, crackers, or as a side salad.
- Optional: sprinkle smoked paprika or chili powder on top before serving for a little extra kick.
Baked Mexicorn Casserole Version
Additional Instructions:
- Preheat your oven to 350°F (175°C).
- Follow steps 1–4 from the cold version, mixing everything in a baking dish.
- Spread the mixture evenly in a greased 9×13-inch baking dish.
- Sprinkle an extra ½ cup of cheddar cheese on top for a cheesy crust.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool slightly.
- Garnish with extra chopped cilantro and sliced green onions if desired.
- Serve warm as a side dish or hearty dip.
