This dip is a creamy, cheesy, and flavor-packed dish that combines Mexicorn (seasoned corn with peppers), Rotel tomatoes, and melted cheese into a hearty appetizer or side. It’s the kind of recipe that disappears quickly at family dinners, parties, or casual gatherings. The sweetness of corn balances the tangy kick of Rotel, while the cheese ties everything together into a smooth, indulgent dip.
It’s versatile enough to serve with tortilla chips, crackers, bread rolls, or even as a topping for baked potatoes or grilled chicken. The dip is quick to prepare, requires minimal ingredients, and delivers maximum satisfaction.
INGREDIENTS
- 2 cans Mexicorn (drained)
- 1 can Rotel diced tomatoes with green chilies (drained slightly)
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh chopped cilantro (optional, for garnish)
INSTRUCTION
- Prepare Ingredients
- Drain the Mexicorn and Rotel to remove excess liquid.
- Soften the cream cheese to make mixing easier.
- Mix and Heat
- In a large skillet or saucepan, combine Mexicorn, Rotel, cream cheese, cheddar cheese, sour cream, garlic powder, and onion powder.
- Stir over medium heat until the cheeses melt and the mixture becomes creamy and smooth.
- Season and Serve
- Taste and adjust seasoning with salt and pepper.
- Transfer to a serving bowl and garnish with fresh cilantro if desired.
- Serve warm with tortilla chips, crackers, or bread rolls.
SERVINGS
This recipe yields 6–8 servings, depending on portion size.
NOTE
- Consistency: If the dip is too thick, add a splash of milk to loosen it.
- Spice Level: Use hot Rotel for extra heat, or mild if you prefer a gentler flavor.
- Storage: Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.
- Pairings: Perfect with tortilla chips, crusty bread, or as a topping for baked potatoes.