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.
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.
What Are the Best Substitutions for Mexicorn in the Dip?
When it comes to substituting Mexicorn, there are a variety of options that still maintain the delicious essence of the dish. Instead of Mexicorn, you could opt for Southwestern or fiesta corn. Another homemade blend involves using fresh or canned corn, red bell peppers, and green bell peppers.
Spice enthusiasts, rejoice! Elevating the heat in your Mexicorn Dip is easier than you think. While the base recipe is more on the milder side, you can add jalapeños, cayenne pepper, or even a dash of hot sauce for a spicier kick.
Mexicorn Rotel Dip Recipe
Ingredients:
• 3 cans Mexicorn, drained (11 oz each)
• 1 can Rotel tomatoes, extra hot, drained
• 1 cup sour cream
• 1 cup mayonnaise
• 1 1/2 cups shredded Monterey Jack and cheddar cheese blend
• Optional: 1/2 bunch green onions, chopped
Instructions:
1. Prepare Ingredients:
• Drain Mexicorn thoroughly
• Drain Rotel tomatoes
• Have all other ingredients ready
2. Mix Dip:
• In a large mixing bowl, combine Mexicorn and Rotel tomatoes
• Add sour cream and mayonnaise
• Mix in shredded cheese
• Optional: Add chopped green onions
3. Chill and Serve:
• Refrigerate for 2-3 hours to allow flavors to meld
• Serve chilled with Fritos, tortilla chips, or crackers
Pro Tip: Let the dip sit for a few hours before serving to enhance the flavor! 🌽🧀