Get ready to meet your new favorite party dip! This creamy Mexicorn Rotel dip combines the sweetness of corn with zesty Mexican-inspired flavors for an irresistible appetizer that’ll have everyone asking for the recipe.
Perfect for game days, potlucks, or casual gatherings, this warm and cheesy dip comes together in minutes using simple pantry ingredients. The combination of cream cheese, Rotel tomatoes, and Mexicorn creates a perfectly balanced blend of creamy, spicy, and sweet.
Why You’ll Love This
- Ready in under 30 minutes with minimal prep work
- Uses convenient canned ingredients you can keep on hand
- Easily doubles for larger crowds
- Can be made ahead and reheated
- Perfect balance of creamy, spicy, and sweet flavors
Ingredients
- 2 (15 oz) cans mexicorn, drained
- 1 (10 oz) can Rotel diced tomatoes & green chiles (hot variety), drained
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 6 green onions, chopped (about 1/2 cup)
- 1 (1 oz) packet ranch dressing mix (optional)
- Tortilla chips, for serving
Instructions
- In a large bowl, mix together the drained mexicorn, drained Rotel tomatoes, shredded cheddar cheese, mayonnaise, sour cream and chopped green onions until well combined.
- If desired, sprinkle in the ranch dressing mix and stir to incorporate. This is optional but adds extra flavor.
- Taste the dip and adjust ingredients to your liking, if needed. You can add more mayonnaise or sour cream for a creamier consistency. Recipe by Ineskohl.info
- Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld together. You can serve it immediately, but chilling helps enhance the taste.
- When ready to serve, give the dip a final stir. Transfer to a serving bowl and enjoy with tortilla chips or your favorite dippers.
Tips & Variations
- Substitute regular corn plus diced bell peppers if Mexicorn isn’t available
- Add a diced jalapeño for extra heat
- Make it meaty by adding browned ground beef or chorizo
- Use low-fat cream cheese to reduce calories
- Prepare in a slow cooker on low for 2-3 hours for hands-off cooking
Serving Suggestions
Serve this dip warm with tortilla chips, corn chips, or fresh vegetables for dipping. For a complete appetizer spread, pair it with guacamole, salsa, and Mexican-style pickled vegetables.
Notes
- Store leftovers in an airtight container for up to 4 days
- Reheat in microwave, stirring every 30 seconds until hot
- Dip will thicken as it cools – thin with a splash of milk if needed
FAQs
- Can I make this ahead? Yes, prepare up to 24 hours in advance and reheat when ready to serve.
- Is this dip spicy? It’s mild-medium spicy, but you can adjust heat by using mild or hot Rotel.
- Can I freeze this dip? Not recommended, as the texture may become grainy when thawed.
- What if I can’t find Mexicorn? Use regular corn and add 1/4 cup each diced red and green peppers.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 2 (15 oz) cans mexicorn, drained
- 1 (10 oz) can Rotel diced tomatoes & green chiles (hot variety), drained
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 6 green onions, chopped (about 1/2 cup)
- 1 (1 oz) packet ranch dressing mix (optional)
- Tortilla chips, for serving
Steps
- In a large bowl, mix together the drained mexicorn, drained Rotel tomatoes, shredded cheddar cheese, mayonnaise, sour cream and chopped green onions until well combined.
- If desired, sprinkle in the ranch dressing mix and stir to incorporate. This is optional but adds extra flavor.
- Taste the dip and adjust ingredients to your liking, if needed. You can add more mayonnaise or sour cream for a creamier consistency. Recipe by Ineskohl.info
- Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld together. You can serve it immediately, but chilling helps enhance the taste.
- When ready to serve, give the dip a final stir. Transfer to a serving bowl and enjoy with tortilla chips or your favorite dippers.
Notes
- Store leftovers in an airtight container for up to 4 days
- Reheat in microwave, stirring every 30 seconds until hot
- Dip will thicken as it cools - thin with a splash of milk if needed
