This creamy and tangy Mexican Corn Dip is a guaranteed crowd-pleaser that will take your taste buds on a trip to Mexico. Made with Mexicorn, Rotel tomatoes, sour cream, mayo, green onions, and a blend of Monterey jack and cheddar cheese, this dip is easy to make and perfect for parties, potlucks, or any occasion.
Whenever my husband and I host a party, this Mexican Corn Dip is always the star of the show. It has become a staple in our household, and our little family can’t get enough of it. I still remember the first time we tried this recipe, it was at a friend’s BBQ party, and we couldn’t stop raving about it. We had to get the recipe, and ever since then, we have been making it regularly. We love how easy it is to make, and it always disappears in no time.
“Why This Mexican Corn Dip Recipe is a Must-Try!”
- Made with flavorful Mexicorn and extra hot Rotel tomatoes for a bold and zesty taste.
- Creamy and tangy, thanks to the perfect blend of sour cream and real mayo.
- A generous helping of Monterey jack and cheddar cheese that will melt in your mouth.
- Quick and easy to make, with just five ingredients and no cooking required.
- Versatile – this dip is perfect with Fritos, tortilla chips, or your favorite crackers.
Ingredients:
- 3 cans (33 oz) Mexicorn, drained
- 1 can (10 oz) extra hot Rotel tomatoes, drained
- 1 cup sour cream
- 1 cup real mayo
- 1/2 bunch green onions, chopped (optional, for garnish)
- 1 1/2 cups shredded Monterey jack and cheddar cheese
Directions:
- In a large mixing bowl, add Mexicorn, drained Rotel tomatoes, sour cream, mayo, and shredded cheese. Mix well until fully combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, give the dip a quick stir and garnish with chopped green onions (optional). Serve with Fritos, tortilla chips, or your favorite crackers.
Notes:
- For a milder version, use regular Rotel tomatoes instead of extra hot.
- Feel free to adjust the amount of cheese, mayo, or sour cream according to your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Mexican Corn Dip
Ingredients
- 3 cans 33 oz Mexicorn, drained
- 1 can 10 oz extra hot Rotel tomatoes, drained
- 1 cup sour cream
- 1 cup real mayo
- 1/2 bunch green onions chopped (optional, for garnish)
- 1 1/2 cups shredded Monterey jack and cheddar cheese
Instructions
- In a large mixing bowl, add Mexicorn, drained Rotel tomatoes, sour cream, mayo, and shredded cheese. Mix well until fully combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Before serving, give the dip a quick stir and garnish with chopped green onions (optional). Serve with Fritos, tortilla chips, or your favorite crackers.
Notes
Feel free to adjust the amount of cheese, mayo, or sour cream according to your preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.