1 cup mayo
4 green onions- chopped
2 cans of corn - drained
2 cups shredded Cheddar Cheese
1 16 oz can Rotel, hot or lime jalapeno
Drain both cans of corn so there isn't extra water in your dip. Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl. Combine sour cream and mayo, and mix into your corn, onions and tomatoes well. It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip. Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses) Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together. If you mix and serve immediately without getting cold, the dip may still be a little soupy. If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker. Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.