Here’s a creamy, cheesy, crowd-pleasing Mexicorn Rotel Dip — a Southern-style party dip that’s super easy to make and packed with bold Tex-Mex flavor. It’s rich, a little spicy, and totally addictive served with tortilla chips or crackers.
🌽🧀 Mexicorn Rotel Dip
Ingredients (Makes about 6–8 servings)
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1 (11 oz) can Mexicorn (drained) — a mix of corn, red & green peppers
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1 (10 oz) can RO*TEL diced tomatoes with green chilies (undrained)
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1 (8 oz) block cream cheese, softened and cubed
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1 cup sour cream
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1–2 cups shredded cheddar cheese (or a cheddar-jack blend)
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¼ cup chopped green onions (optional)
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1 teaspoon taco seasoning or a pinch of cumin/chili powder for flavor boost (optional)
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Salt and pepper to taste
🔥 Instructions
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In a large skillet or saucepan, add cream cheese and sour cream over medium heat. Stir until smooth and combined.
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Add the drained Mexicorn and the entire can of Rotel (including juices). Stir to combine.
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Add shredded cheese and stir until melted and fully incorporated.
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Season with taco seasoning, salt, and pepper to taste.
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Stir in green onions (if using) just before serving or use as a garnish on top.
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Serve hot with tortilla chips, Fritos scoops, or crackers. You can keep it warm in a small slow cooker or mini crock pot for parties.
📝 Optional Add-ins:
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Crumbled cooked bacon for smoky flavor
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Cooked ground beef or sausage to bulk it up
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A dash of hot sauce if you want it spicier
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A handful of jalapeños for extra heat