Mexicorn Dip Recipe
Introduction
Mexicorn Dip is a flavorful, creamy snack perfect for parties or casual gatherings. Combining the sweetness of corn, the zing of Rotel tomatoes, and melted cheddar cheese, this dip is sure to be a crowd-pleaser.
Ingredients
- 2 cans Mexicorn
- 1 can Rotel (mild or hot)
- 2 cups shredded cheddar cheese
- 8 green onions (sliced)
- 1 bunch cilantro (chopped)
- 1 cup mayonnaise
- 1 cup sour cream
- Fritos Scoops for serving
Instructions
- Step 1: In a large mixing bowl, combine the Mexicorn, Rotel, shredded cheddar cheese, sliced green onions, chopped cilantro, mayonnaise, and sour cream.
- Step 2: Mix thoroughly until all ingredients are well incorporated. Serve immediately with Fritos Scoops.
Tips & Variations
- For extra heat, use hot Rotel or add a dash of cayenne pepper.
- Let the dip chill in the refrigerator for 30 minutes to allow flavors to meld.
- Add a squeeze of fresh lime juice for a bright, tangy twist.
- Try using pepper jack cheese instead of cheddar for a spicier bite.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best served chilled or at room temperature; avoid reheating as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, preparing Mexicorn Dip a few hours ahead allows the flavors to blend beautifully. Keep it covered and refrigerated until ready to serve.
Can I substitute the mayonnaise or sour cream?
You can use Greek yogurt as a healthier alternative to mayonnaise or sour cream, but it may slightly alter the creaminess and flavor.
PrintMexicorn Dip Recipe
This Mexicorn Dip is a flavorful, creamy party favorite combining sweet corn, zesty Rotel tomatoes, sharp cheddar, and fresh herbs. Perfect for gatherings, it’s a no-cook dip that’s easy to prepare and pairs beautifully with crispy Fritos Scoops for scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 6 cups, serves 8-10 1x
- Category: Dip
- Method: No-Cook
- Cuisine: Mexican-American
Ingredients
Dip Ingredients
- 2 cans Mexicorn (corn and mixed peppers), drained
- 1 can Rotel (diced tomatoes and green chilies, mild or hot)
- 2 cups shredded cheddar cheese
- 8 green onions, sliced
- 1 bunch cilantro, chopped
- 1 cup mayonnaise
- 1 cup sour cream
Serving
- Fritos Scoops
Instructions
- Combine Ingredients: In a large mixing bowl, combine the drained Mexicorn, Rotel with juices, shredded cheddar cheese, sliced green onions, chopped cilantro, mayonnaise, and sour cream. Mix thoroughly until all ingredients are well incorporated.
- Serve: Transfer the dip to a serving bowl and serve immediately with Fritos Scoops for dipping. This dip can also be refrigerated for an hour to meld flavors before serving if desired.
Notes
- For extra heat, use hot Rotel instead of mild.
- The dip can be made ahead and refrigerated for up to 24 hours.
- Add a squeeze of lime juice for a tangy twist.
- Use reduced-fat mayonnaise and sour cream for a lighter version.
- Fritos Scoops are the ideal chip, but tortilla chips can also work as a substitute.
Keywords: Mexicorn dip, party dip, Tex-Mex dip, corn dip, creamy dip, cheese dip
