This Creamy Mexican Corn Dip is a crowd-pleasing appetizer that’s perfect for parties, game nights, or casual get-togethers. It’s a flavorful blend of sweet corn, zesty Rotel, sharp cheddar cheese, fresh green onions, and aromatic cilantro, all mixed in a creamy mayo and sour cream base. Serve it with tortilla chips or your favorite crackers for a delicious and addictive snack.
Ingredients
- 2 cans Mexicorn, drained
- 1 can Rotel (regular or hot, depending on your preference), drained
- 2 cups shredded cheddar cheese
- 8 green onions, sliced
- 1 cup mayonnaise
- 8 oz (1 cup) sour cream
- 1 bunch of cilantro, chopped
Instructions
Step 1: Prepare the Ingredients
- Drain the Cans: Drain the Mexicorn and Rotel thoroughly to remove any excess liquid.
- Slice the Onions: Slice the green onions into thin rounds.
- Chop the Cilantro: Roughly chop the cilantro leaves, discarding the thicker stems.
Step 2: Mix the Ingredients
- Combine Corn and Rotel: In a large mixing bowl, combine the drained Mexicorn and Rotel.
- Add Cheese and Onions: Add the shredded cheddar cheese and sliced green onions to the bowl.
- Mix in Mayo and Sour Cream: Add the mayonnaise and sour cream to the mixture, stirring until everything is well combined.
- Incorporate Cilantro: Finally, fold in the chopped cilantro, mixing until it’s evenly distributed.
Step 3: Chill and Serve
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve: Serve chilled with tortilla chips, crackers, or fresh vegetable sticks.
Cooking Notes
- Cheese Options: Feel free to experiment with different types of cheese, such as Monterey Jack or a Mexican cheese blend.
- Spice Level: Adjust the spice level by choosing either regular or hot Rotel, or adding a diced jalapeño for extra heat.
- Make Ahead: This dip can be made a day in advance and stored in the refrigerator. Just give it a good stir before serving.
Frequently Asked Questions
Q: Can I use fresh corn instead of canned Mexicorn? A: Yes, you can use fresh or frozen corn. If using fresh corn, you’ll need about 2 cups. Cook and cool the corn before mixing it with the other ingredients.
Q: How long does this dip last in the refrigerator? A: This dip can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Q: Can I make this dip healthier? A: For a lighter version, you can use light mayonnaise and sour cream. Additionally, you can add more fresh vegetables like diced bell peppers or cucumbers.
Q: What can I serve with this dip? A: This dip pairs well with tortilla chips, crackers, pita chips, or fresh vegetables like carrots, celery, and bell peppers.
Q: Can I add protein to this dip? A: Yes, you can add cooked, crumbled bacon or diced, cooked chicken for added protein and flavor.
Keto/Low Carb Version
To make a keto or low-carb version of this dip, use full-fat mayonnaise and sour cream to keep the carb count low. Skip the Mexicorn and substitute with cooked, chopped cauliflower or another low-carb vegetable. Ensure the Rotel and other ingredients are free from added sugars.
This Creamy Mexican Corn Dip is an easy, versatile, and delicious recipe that’s sure to become a favorite at any gathering. Its creamy texture and bold flavors make it an irresistible treat that guests will love. Perfect for dipping, it’s a snack that adds a festive touch to any occasion.
Did you try this Creamy Mexican Corn Dip recipe? Share your experience and any variations you made in the comments below! Don’t forget to tag us in your photos on social media. For more easy and tasty recipes, subscribe to our blog and stay updated with the latest posts. Happy cooking!