Mexicorn Rotel Dip
The Best Mexicorn Rotel Dip with creamy cheese, sweet corn, and zesty Rotel tomatoes. A rich and flavorful Tex-Mex dip that’s perfect for game day, potlucks, and quick party appetizers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Appetizer / Party Dip
- Method: No-Cook / Mixing
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1/4 tsp smoked paprika
1 tsp granulated sugar
15.25 oz canned whole kernel sweet corn, drained
10 oz Rotel diced tomatoes with green chilies, drained
2 cups shredded Mexican cheese blend
1 cup chopped green onions
1 tbsp grated yellow onion
Instructions
Prepare the creamy base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
Season the mixture
Add the salt, black pepper, garlic powder, onion powder, smoked paprika, and granulated sugar. Beat with a hand mixer or whisk until smooth and fully blended.
Add the corn and tomatoes
Fold in the drained sweet corn and Rotel diced tomatoes with green chilies, mixing gently to distribute evenly.
Add cheese and onions
Stir in the shredded Mexican cheese blend, chopped green onions, and grated yellow onion until everything is well combined.
Chill the dip
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to blend and the dip to thicken.
Serve
Stir before serving and enjoy with tortilla chips, crackers, or fresh vegetables.
Notes
Drain the corn and Rotel thoroughly to prevent a watery dip.
Allow cream cheese to reach room temperature before mixing to avoid lumps.
Freshly shredded cheese melts and blends better than pre-shredded cheese.
For deeper flavor, refrigerate the dip overnight before serving.
Add diced jalapeños or cayenne pepper if you prefer a spicier dip.
Find it online: http://elladishes.com/mexicorn-rotel-dip/
