Description
A quick and flavorful Cheesy Corn Salsa that combines sweet corn, zesty diced tomatoes with green chiles, tangy Italian dressing, and a creamy Mexican cheese blend. Perfect as a dip for tortilla chips or Fritos, this no-cook recipe is easy to prepare and great for parties, snacks, or gatherings.
Ingredients
Scale
Ingredients
- 1 (11 to 15-oz) can corn, drained
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 cup Italian dressing
- 2 cups finely shredded Mexican cheese blend
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained corn, drained diced tomatoes with green chiles, Italian dressing, and finely shredded Mexican cheese blend. Stir all the ingredients together until evenly mixed.
- Refrigerate: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill until you are ready to serve, allowing the flavors to meld.
- Serve: Before serving, give the salsa a good stir. Serve chilled with tortilla chips or Fritos for a delicious, cheesy snack or appetizer.
Notes
- Ensure the canned corn and diced tomatoes are well drained to avoid excess liquid.
- This recipe can be made a few hours ahead and refrigerated for better flavor blending.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce.
- Keep refrigerated for up to 2 days for best freshness.
- Use freshly shredded cheese for better texture and melting quality.
