This dip is irresistible! Simple to throw together but loaded with flavor, this Mexican inspired corn dip is perfect for any potluck or BBQ. Serve with tortilla chips or Fritos and be prepared to hand out the recipe!
🧀 What Makes This Recipe So Good
- It’s creamy, it’s cheesy, it’s full of flavor, and it’s SO easy to make. Literally everything about this Mexican corn dip is what makes it so good! Every time I serve this one, people crowd around the bowl until every last little bit is gone. Right after that they ask me to send them the recipe ASAP. Just a little heads up so you can be ready!
- This dip is one you can make well in advance, which can be a total pre-party life saver. It needs to chill for at least an hour, but the longer it chills, the more flavorful it’ll be! For the best flavors and textures, prepare your Mexican corn dip no more than 24 hours before you serve it.
- There’s zero cooking involved. Just add everything to a large bowl, stir it together, and let it chill. When you’re ready to serve the dip, you don’t even need to heat it up. It’s great chilled or at room temperature with corn chips, tortilla chips, fresh veggies, crackers, or anything else you like.
👩🏼🍳 Chef’s Tips
- It’s important that you drain the corn kernels and the Rotel very well, and that you pat it dry with paper towels after draining it. I know that sounds a little silly, but trust me. Too much moisture will make the mayo and sour cream separate, and I don’t know if you’ve ever had wet shredded cheese before, but it’s not pleasant.
- If you like heat, you can totally add diced jalapeños, shredded pepperjack, Tajin, and even a little hot sauce to the dip. Remember that the flavors intensify as the Mexican corn dip chills, so don’t be too heavy-handed.
- You’re welcome to use fresh or frozen corn instead of canned if you have it or prefer it. For frozen corn, defrost it in the refrigerator at least overnight, and be sure to drain and dry it well.
🥳 Party-Perfect Dips & Appetizers You’ll Love
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- Shrimp Remoulade
- Crockpot Baked Brie Dip
- Instant Pot Buffalo Chicken Dip
- Roasted Chili Corn Salsa
- Creamy Jalapeño Popper Dip (Low Carb, Keto)
- Air Fryer Potato Skins
For the Mexican Corn Dip
- 2 15.25-ounce cans whole kernel corn regular, Fiesta-style, or Southwest-style; drained
- 1 10-ounce can Rotel diced tomatoes and green chilies original, Mexican-style, or fire-roasted; drained
- 2 cups shredded cheddar cheese or shredded Mexican cheese blend
- 1 cup thinly sliced green onions approximately 1 bunch
- 1 cup mayonnaise
- 1 cup full-fat sour cream
- ⅓ cup chopped cilantro leaves approximately 1 bunch
- ¼ cup taco seasoning store-bought or make your own, see Notes
- ½ teaspoon salt more or less to taste
Serving Suggestions (All Optional)
- tortilla chips
- corn chips
- celery sticks
- Paper towels
- colander or fine mesh sieve
- Large bowl with lid, or plastic wrap to cover
- Silicone spatula or large wooden spoon
- Lay paper towels, 3 to 4 layers thick, on flat surface.
- Pour 2 15.25-ounce cans whole kernel corn into colander and drain well, then transfer drained corn to paper towels.
- Pour 1 10-ounce can Rotel diced tomatoes and green chilies into colander and drain well, then transfer drained Rotel to paper towels.
- Spread corn and Rotel out into flat layer, then gently pat dry with additional paper towels. Try to absorb as much excess moisture as possible.
- Transfer corn and Rotel to large bowl and discard paper towels. Add 2 cups shredded cheddar cheese, 1 cup thinly sliced green onions, 1 cup mayonnaise, 1 cup full-fat sour cream, ⅓ cup chopped cilantro leaves, ¼ cup taco seasoning, and ½ teaspoon salt to large bowl.
- Gently stir ingredients together until fully incorporated. Taste and stir in additional salt if desired, then cover bowl with lid or plastic wrap and place in refrigerator.
- Refrigerate prepared dip at least 1 hour. When ready to serve, remove bowl from refrigerator and uncover. Serve dip chilled with tortilla chips, corn chips, or celery sticks as desired.
- It’s important to drain the corn and Rotel very well, and to pat it as dry as possible. Too much moisture will make the mayo and sour cream separate and will change the texture of the cheese.
- If you like heat, feel free to mix in diced jalapeños and top the dip with a few dashes of hot sauce.
- Sour Cream: You can use full-fat Greek yogurt instead if you prefer. Make sure it’s unsweetened and plain-flavored!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.