Mexicorn Dip Recipe - A creamy, Mexican-style corn dip that comes together in minutes with just a handful of ingredients. Tastes great with corn chips!
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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.
The smooth and creamy texture of the dip is irresistible and perfect for Cinco de Mayo or really any occasion! At the next picnic, potluck, or party, guests are sure to love it, so make sure you have enough chips to finish this amazing dip!
HOW TO MAKE MEXICAN CORN DIP:
Before you get started, make sure you have the following ingredients:
- Mexicorn
- Rotel (original, mild or hot)
- Shredded cheddar cheese
- Green onions, sliced
- Mayonnaise
- Sour cream
- Cilantro
- Fritos Corn Chips Scoops (to serve with the dip)
STEPS FOR PREPARING THE MEXICORN DIP
- In a large mixing bowl, combine the Mexicorn, Rotel, cheese, onions and cilantro.
- Add the mayonnaise and sour cream.
- Stir to combine well.
- Scoop the dip into a smaller bowl and serve the Mexicorn Dip with Fritos Scoops.
TIPS FOR MAKING MEXICORN DIP
- 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!
- 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.
- For a spicier dip, try adding jalapeños, cayenne pepper, or hot sauce.
- For an even fresher dip, add extra bell peppers, cauliflower, and more parsley and cilantro.
WHAT SUBSTITUTIONS COULD I MAKE TO MEXICORN DIP?
There are a lot of substitutions and add-ons for this recipe for those who want to change it up!
For cheese, some of the most popular options are pepper jack, colby jack, Mexican cheese, and gouda cheese. You can also use fresh corn cut from the cob rather than canned corn if you prefer.
WHAT SHOULD I SERVE WITH THIS DIP?
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!
CAN I MAKE MEXICAN CORN DIP AHEAD OF TIME?
This recipe can be stored, covered, in the refrigerator for up to two days before serving. It’s a great dish for when you’re in a time crunch!
HOW DO YOU STORE MEXICORN DIP?
Dip leftovers can be stored, covered, in the refrigerator for 3-5 days. I wouldn't recommend trying to freeze it due to the mayonnaise in the recipe. The dip will keep its flavor, but most likely lose it’s smooth, creamy texture,
MORE SAVORY DIPS YOU'LL LOVE
- American Flag Layered Taco Dip
- Dill Pickle Dip
- Mexican Street Corn Salsa
- Million Dollar Dip
- Chicken Salad Dip
- Broccoli Cheese Dip
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
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