If you’re looking for a no-fuss, flavor-packed dip that comes together in minutes, this Mexicorn and Rotel Dip is the answer. It’s creamy, zesty, and has just the right amount of crunch—basically everything you want in a party dip. Whether you’re hosting game night, a summer BBQ, or just want a quick snack fix, this dip will disappear fast.
Why You’ll Love This Recipe
- Quick and Easy: Only 10 minutes from start to finish
- Big Batch Friendly: Feeds a crowd—perfect for parties or potlucks
- No Cooking Required: Just mix, chill (optional), and serve
- Customizable: Adjust spice level with mild or spicy Rotel
- Perfect Pairing: Tastes amazing with Fritos Scoops, tortilla chips, or even veggie sticks
Ingredients You’ll Need
(Serves 16 as an appetizer)
- 2 cans Mexicorn, drained
- 1 can Rotel (mild or spicy, depending on your preference)
- 2 cups shredded cheddar cheese
- 8 spring onions, finely chopped
- A generous handful of fresh cilantro, minced
- 1 cup mayonnaise
- 1 cup sour cream
- Fritos Scoops or chips of your choice for serving
How to Make Mexicorn and Rotel Dip
Step 1: Mix the Base
In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar, chopped spring onions, and minced cilantro.
Step 2: Add the Creamy Ingredients
Fold in the mayonnaise and sour cream until everything is well coated and the dip is creamy and smooth.
Step 3: Serve and Enjoy
Scoop the dip into a serving bowl and pair with Fritos Scoops or tortilla chips. Serve immediately or chill for 30 minutes if you like it a little cooler.
Serving Suggestions
- Serve in a hollowed-out bread bowl for extra flair
- Add a sprinkle of chili powder or smoked paprika for a spicy kick
- Garnish with extra chopped green onions or a few jalapeño slices
Tips for Success
- Drain the Mexicorn and Rotel well to avoid a watery dip
- Use freshly shredded cheese for the best melt and texture
- Chill for at least 30 minutes before serving if making ahead
FAQs
Can I make this dip ahead of time?
Absolutely! It actually tastes better after chilling for a bit. Just cover and refrigerate for up to 2 days.
What’s the best chip for dipping?
Fritos Scoops are perfect because they’re sturdy and salty, but tortilla chips or pita chips work well too.
Can I make this spicier?
Yes! Use spicy Rotel, add diced jalapeños, or mix in a dash of hot sauce to turn up the heat.
Final Thoughts
This Mexicorn and Rotel Dip is a guaranteed hit wherever you serve it. With its creamy texture, zesty flavor, and vibrant ingredients, it’s one of those recipes that earns rave reviews with minimal effort. Just mix, scoop, and enjoy!
Share Your Creation
Made this for your party or family night? Tag #MexicornDipLove on Instagram or Pinterest to show off your version—whether you went spicy, added jalapeños, or topped it with extra cheese!
Mexicorn and Rotel Dip
Ingredients
- 2 cans Mexicorn drained
- 1 can Rotel mild or spicy, depending on your preference
- 2 cups shredded cheddar cheese
- 8 spring onions finely chopped
- A generous handful of fresh cilantro minced
- 1 cup mayonnaise
- 1 cup sour cream
- Fritos Scoops or chips of your choice for serving
Instructions
Step 1: Mix the Base
- In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar, chopped spring onions, and minced cilantro.
Step 2: Add the Creamy Ingredients
- Fold in the mayonnaise and sour cream until everything is well coated and the dip is creamy and smooth.
Step 3: Serve and Enjoy
- Scoop the dip into a serving bowl and pair with Fritos Scoops or tortilla chips. Serve immediately or chill for 30 minutes if you like it a little cooler.
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