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.

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.