This recipe is served cold, which I was a little bit nervous
about, as I don’t like cold cheese. YUCK.
However, I can’t even tell the cheese is there, because the flavors
brought in by the peppers and Rotel are superb!
I also made it in a low fat version with Light Mayo and Light Sour
Cream. If I had any, I would have used
Light Cheddar Cheese as well, but I was all out.
You can find the original recipe over here at
TastyKitchen. This website has some
great recipes that I look forward to trying!
·
Easiness---10---All you have to do is put
everything in the bowl and mix it all up.
·
Yumminess---7---Really good, but I would make a
few changes. The recipe originally
called for 1 cup each of mayo and sour cream, but I think it needs maybe ¾ cup
of each instead. Or, because I am not a big fan of Mayonnaise, I would use just
sour cream.
·
Repeat---8---Yes! Next time I have to bring a
dish to a party I will absolutely bring this.
INGREDIENTS
·
1 can Corn
·
1 cup Cheddar Cheese
·
1 can Rotel Original
·
1 cup (or ¾ cup) Mayo (I used Light)
·
1 cup (or ¾ cup) Sour Cream (I used Light)
·
1 Red Bell Pepper-chopped
·
2 Jalapeños-chopped
·
1 can Chopped Green Chiles
 |
| Everything you need. |
DIRECTIONS
·
Chop red bell pepper and jalapenos and add to a
medium size bowl.
·
Measure out the Mayo and Sour Cream and add to
the bowl.
·
Stir everything together, then add the corn,
Rotel, and chopped green chiles.
·
Stir everything, then add the cheddar cheese
last. It is important to add the cheese last, because it could use less/more
than the 1 cup.
·
Eat it with tortilla chips!
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