This Mexicorn Dip Recipe is a creamy, Mexican-style corn dip that comes together in minutes with just a handful of ingredients. Tastes great with corn chips!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
This delicious Mexicorn Dip recipe only requires a few ingredients and is absolutely addictive! It’s a savory corn dip with Mexicorn, Rotel, shredded cheese, green onions, mayonnaise, sour cream, and cilantro that goes great with a variety of crackers and chips.
Your guests are sure to love this corn dip at your next picnic, potluck, or party, so make sure you have enough corn chips to scoop up every last bit of this amazing dip!
If you're looking for more dips to serve along with this Mexicorn dip, try my Homemade Bean Dip or Dill Pickle Dip!
Jump to:
Why You'll Love This Recipe
- Perfect For Any Occasion: This Mexican-inspired dip is perfect for Cinco de Mayo or really any occasion!
- Great for Crowds: You can easily double or triple this recipe for large crowds. Make this dip for your next party or family get-together!
- Prep in Advance: This recipe can be stored, covered, in the refrigerator for up to two days before serving so it's a great choice when you want to make it in advance so you can prepare other dishes!
Ingredients
Gather the ingredients below to make this Mexicorn Dip Recipe!
- Mexicorn: Mexicorn is a combination of sweet corn with bell peppers. You can also use any southwest canned corn, regular canned corn, or fresh corn.
- Rotel: You can use original, mild or hot depending on your spice preference.
- Cheese: I used shredded cheddar cheese, but you can use any type of cheese you prefer! Some of the most popular options are pepper jack, Colby jack, Mexican cheese, and gouda cheese.
- Green onions: Give this dip delicious subtle onion flavor and added crunch. You could also use red onion!
- Mayonnaise and Sour Cream: I love using a combination of mayo and sour cream to give this corn dip the creamy texture we love!
- Cilantro: Great for adding fresh Mexican flavor to this dip!
- Fritos Corn Chips Scoops: Or your favorite chip for scooping!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Fresh corn: You can also use fresh corn cut from the cob rather than canned corn if you prefer. Try using my leftover air fryer corn on the cob or oven-roasted corn on the cob!
- Spice: Add jalapeños, hot sauce or cayenne pepper for a bit of spice.
- Mexicorn: If you can’t find or don’t have access to Mexicorn, feel free to use Southwestern or fiesta corn instead. You can also make a mix of fresh or canned corn, red bell peppers, and green bell peppers to make Mexicorn!
- Extra veggies: For an even fresher dip, add extra bell peppers, cauliflower, and more parsley and cilantro.
How to Make Mexicorn Dip
Once you've gathered all your ingredients, follow the steps below for this delicious creamy corn dip recipe.
- Step 1: In a large mixing bowl, combine the Mexicorn, Rotel, cheese, onions and cilantro.
- Step 2: Add the mayonnaise and sour cream.
- Step 3: Stir to combine well.
- Step 4: Scoop the dip into a smaller bowl and serve the dip with Fritos Scoops.
Helpful Tip
This Mexican corn dip is best served chilled and should not sit out at room temperature for more than 2 hours to avoid the growth of harmful bacteria.
Recipe FAQs
Mexicorn is a canned corn product mixed with bell peppers, available in most grocery stores near the canned vegetables. If you can’t find it, substitute with Southwestern or Fiesta Corn, which has a similar mix of flavors.
I love to serve this Mexicorn Dip with Fritos Scoops, tortilla chips, Ritz crackers, pretzels, saltines, crackers, and/or mild veggies like cucumbers. Margaritas or a nice cool brandy slush also go well with this dip!
Yes! Mexicorn dip can be made a day ahead. In fact, letting it chill in the refrigerator for a few hours can enhance the flavors. Just give it a good stir before serving.
Absolutely! For added spice, include chopped jalapeños, a dash of hot sauce, or cayenne pepper. You can also use hot Rotel instead of mild.
Storage & Freezing Instructions
Storage Instructions
Dip leftovers can be stored, covered, in the refrigerator for 3-5 days. The dip will keep its flavor, but most likely lose its smooth, creamy texture after a few days.
Freezing Instructions
I wouldn't recommend trying to freeze it due to the mayonnaise in the recipe.
More Dip Recipes You'll Love
Looking for other recipes like this? Try these:
Did you try this recipe?
If you decide to try this Mexicorn Dip recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how it went in the 💬 comments below! I’d love to hear from you!
Mexicorn Dip
Ingredients
- 2 cans Mexicorn
- 1 can Rotel (mild or hot)
- 2 cups shredded cheddar cheese
- 8 green onions (sliced)
- 1 bunch cilantro (chopped)
- 1 cup mayonnaise
- 1 cup sour cream
- Fritos Scoops
Instructions
- In a large mixing bowl, combine all dip ingredients.
- Serve with Frito Scoops.
Notes
- This Mexicorn Dip is best when served cold.
- Add jalapeños, hot sauce or cayenne pepper for a bit of spice.
- If you can’t find Mexicorn, substitute it with Southwestern or Fiesta Corn.
Beverlyn
Adding a pack of Sazon Con Azafran takes it to an all other level...