Real Recipes From Real Home Cooks ®

mexican corn dip

(6 ratings)
Blue Ribbon Recipe by
Connie Campbell
Olathe, KS

This is one of my very favorite dips. It's kind of addicting! Every time I take it somewhere, I am asked for the recipe. It's a little hot, but I don't think it is near as good without that little spicy bite.

Blue Ribbon Recipe

Need a new game day snack? Hosting a fiesta? Add this Mexican corn dip to your menu. It has a sweetness from the corn and a kick from the Rotel. Just the perfect combination of sweet and spicy. We loved how creamy it was. The longer this chills, the better it gets and thickens up. This corn dip is easy to make with simple ingredients. Yum!

— The Test Kitchen @kitchencrew
(6 ratings)
yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For mexican corn dip

  • 3 can
    Mexicorn, drained (11 oz each)
  • 1 can
    Rotel tomatoes, extra hot, drained
  • 1 c
    sour cream
  • 1 c
    real mayo
  • 1/2 bunch
    green onion, chopped (optional) I leave these out.
  • 1 1/2 c
    Monterey jack and cheddar shredded cheese

How To Make mexican corn dip

  • Dip ingredients in a bowl.
    Add all ingredients to a bowl.
  • Mixing the ingredients together.
    Mix all together.
  • Letting the dip set up in the fridge.
    Let it set for a few hours to thicken some.
  • Scooping Mexican Corn Dip with a corn chip.
    I always serve it with Fritos, but I think any chip or cracker will work fine.