Cowboy Corn Dip
Are you ready for the 4th of July? I know I am! I keep thinking….maybe this will be like New Year’s Eve and then on July 5th we will fast forward to 2021! I’m keeping my fingers crossed! The one thing I do know for sure is that I will be making this Cowboy Corn Dip for the 4th!
I had this dip several years ago at a pool party and it’s been my go-to ever since. This dip is super easy to prepare, can be thrown together in no time and always a hit. That is the trifecta of all party foods!
This corn dip does have a little kick but is not what I would consider spicy. If you don’t really do heat at all, then you can get the Mild Rotel and use half of a jalapeno. In my opinion it is just right as is. It doesn’t burn your mouth off.
When I make this dip I usually use Mexican Blend shredded cheese but you could certainly do cheddar if you like that better. I’ve even thought I might try shredded pepper jack sometime to give it even more of a kick.
Pick up the stuff to make Cowboy Corn Dip for your 4th of July party. I can assure you it will be a hit and people will be asking for the recipe!
Happy 4th of July!
Cowboy Corn Dip
Ingredients
- 3 cans corn, drained
- 1 can Rotel tomatoes, drained
- 1 jalapeno, seeded and finely diced
- 5 green onions, sliced
- 1 c sour cream
- 1 c mayonnaise
- 2 c shredded cheese
- 1/2 tsp garlic salt
- pepper, to taste
Instructions
- Place all ingredients in a bowl and mix together.
- Let chill for 2 hours. Serve with tortilla chips.
