Cold Corn Dip with Sour Cream and Rotel Tomatoes
This creamy corn dip is what summer snacks are meant to be, cool, cheesy, and made in minutes with pantry staples. No baking, no stress, and no one hovering over the stove. Using canned corn and canned rotel tomatoes and chillies for ease, this cold corn dip takes just 10 minutes to toss together!
Ingredients
- 28 ounces corn (2 can, drained)
- 10 ounces Rotel tomatoes and chillies (1 can, drained)
- 1 bunch green onions (½ cup chopped)
- 1 cup sour cream
- 1 cup mayonnaise
- 16 ounces cheddar cheese (4 cups)
Instructions
- Drain corn and tomatoes well and combine with green onions in a large bowl.
- In a separate bowl, combine sour cream, mayonnaise and cheese and mix together. Add the vegetables and mix. Store in the refrigerator until ready to serve.
Barbara's Notes + Tips
- Make sure you drain the corn and tomatoes before adding to the dip.
- If using frozen or fresh corn, microwave it until it is slightly soft.
- Try using Rotel tomates with habaneros for a spicier version.
Nutrition
Calories: 290kcal | Carbohydrates: 13g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 305mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 224mg | Iron: 1mg
