Mexican Corn Dip

5
Connie Campbell

By
@chalethairdoer

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 made with very easy to make with simple ingredients. Yum! The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
makes a lot
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

  • 3 can(s)
    Mexicorn, drained (11 oz each)
  • 1 can(s)
    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

Step-by-Step

  1. Add all ingredients to a bowl.
  2. Mix all together.
  3. Let it set for a few hours to thicken some.
  4. I always serve it with Fritos, but I think any chip or cracker will work fine.

Printable Recipe Card

About Mexican Corn Dip

Course/Dish: Dips
Main Ingredient: Dairy
Regional Style: Mexican
Hashtags: #corn #Dip #mexican



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