Rotel Corn Recipe 445

FIESTA CORN DIP WITH ROTEL ( PARTY SIZE)

Steps:

• 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.

ROTEL CORN RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Place all ingredients in a medium casserole dish. Put in oven for 10 minutes; remove and stir ingredients until well mixed. Place back in oven and bake for 20-25 minutes.

ROTEL CORN

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients in a medium casserole dish.
• Put in oven for 10 minutes; remove and stir ingredients until well mixed.
• Place back in oven and bake for 20-25 minutes.

ROTEL CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Strip the corn and milk the cobs; set the corn and pulp aside.
• Cook two slices of the bacon into a cast iron or other oven safe skillet and brown until crisp; remove to a paper towel and set aside to cool.
• Slice remaining bacon into skillet and cook until fat is rendered but bacon is not fully crisp.
• Add the onion and bell pepper and cook until softened.
• Add the butter and flour, cook and stir for 3 minutes.
• Add corn and pulp. Stir in seasonings, then add tomatoes and cook until heated through; remove from heat.
• Stir in the sour cream, taste and adjust seasonings as needed.
• Bake uncovered for 30 minutes or until bubbly.
• Chop the two slices of reserved, cooked bacon and garnish the casserole with the bacon and reserved parsley.

CHEESY ROTEL CORN CASSEROLE

Steps:

• Saute' onion in 1 T of the butter.
• Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.