Easy Creamy Corn Dip

Ingredients:

• 3 cans (15 oz each) fiesta corn or Mexicorn, drained
• 1 can (10 oz) Rotel (regular or hot), drained
• 1 can (6 oz) diced jalapeno, drained
• 2 cups shredded cheddar
• 5 green onions (about 1/2 cup), sliced
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 red bell pepper, finely chopped
• Handful of fresh cilantro leaves, chopped

Instructions:

1. Mix all the ingredients except for the bell peppers and cilantro in a bowl. Stir to evenly combine.
2. This easy creamy corn dip can be made a day ahead. Simply refrigerate until you’re ready to serve.
3. Add the finely chopped bell peppers just before serving. The dip will thicken as it sits in the fridge.
4. Season with a little ground pepper, salt, and even a pinch of sugar (1/2 teaspoon) to further enhance its flavor as desired.