Last Updated on July 30, 2025 by Casia Valdés
Some recipes don’t just earn a spot on the table—they steal the show. That’s exactly what happened the first time I served Mexicorn Rotel Dip at a family get-together. The bowl was scraped clean in record time, and every guest asked for the recipe. This dip is a true crowd-pleaser, bursting with bold flavor, vibrant color, and creamy texture.
Whether you’re hosting game night, planning a summer barbecue, or cozying up during a winter movie marathon, this Mexicorn Rotel Dip is your new go-to. It blends sweet corn, spicy tomatoes with green chilies, and loads of cheese into a creamy, crave-worthy dip that’s as easy to make as it is to devour.
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Why You’ll Love This Mexicorn Rotel Dip
This dip strikes the perfect balance of sweet, savory, creamy, and spicy. It’s rich without being heavy and has just enough heat to make things interesting. The addition of Mexican cheese blend and a few aromatics gives it depth, while the sweet corn and Rotel offer freshness and a kick of flavor.
Best of all, it requires no cooking—just mix, chill, and serve. It’s a lifesaver for last-minute guests or when you need a make-ahead appetizer that still wows.
Ingredients
For 2 generous servings of Mexicorn Rotel Dip, you’ll need:
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4 oz cream cheese, softened
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½ cup sour cream
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¼ cup mayonnaise
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1 tsp salt
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1 tsp black pepper
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2 tsp garlic powder
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2 tsp onion powder
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¼ tsp smoked paprika
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1 tsp granulated sugar
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15.25 oz can whole kernel sweet corn, drained
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10 oz can Rotel diced tomatoes and green chilies, drained
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2 cups shredded Mexican cheese blend
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1 cup chopped green onions
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1 tbsp grated yellow onion
These pantry-friendly ingredients come together in a flash, and you can easily double or triple the recipe for larger gatherings.
Step-by-Step Instructions
Step 1: Prepare the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to beat until smooth and well blended. This will give your dip its creamy, rich foundation.
Step 2: Add the Seasonings
Add in salt, black pepper, garlic powder, onion powder, smoked paprika, and sugar. Mix until fully incorporated. These spices and aromatics elevate the flavor without overpowering the natural sweetness of the corn and tomatoes.
Step 3: Fold in the Veggies
Gently stir in the drained sweet corn and Rotel diced tomatoes with green chilies. These add texture, sweetness, and a slight kick that balances beautifully with the creamy base.
Step 4: Mix in the Cheese and Onion
Add the shredded Mexican cheese blend, chopped green onions, and grated yellow onion. Stir until everything is evenly combined and well coated in the seasoned cream mixture.
Step 5: Chill for Best Flavor
Cover the dip with plastic wrap or a lid and refrigerate for at least 2 hours. This resting time allows the flavors to meld and intensify, making it even more delicious when served.
Step 6: Serve and Enjoy
Stir before serving. Scoop it up with tortilla chips, crackers, or fresh veggie sticks like bell peppers and cucumbers. It’s also fantastic spooned into tacos or as a topping for grilled chicken or nachos.
Make It Your Own
This Mexicorn Rotel Dip is incredibly versatile. Here are a few ideas to personalize it:
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Spice it up: Add a few dashes of hot sauce or a finely chopped jalapeño.
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Make it smoky: Add more smoked paprika or a few drops of liquid smoke.
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Make it lighter: Use Greek yogurt in place of sour cream or mayo.
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Add protein: Stir in crumbled bacon, shredded rotisserie chicken, or chorizo for a heartier dip.
When to Serve Mexicorn Rotel Dip
This dip fits just about any occasion. Here are a few of our favorite times to bring it out:
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Summer BBQs and cookouts
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Game day parties or tailgates
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Holiday appetizer platters
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Movie nights or potlucks
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Topping for taco bars or nacho stations
Because it’s served cold, it’s a fantastic make-ahead recipe that won’t take up stove or oven space during busy meal prep.
Storage Tips
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving again. While it’s best served chilled, you can also warm it slightly for a different take—it melts beautifully over nachos or in a quesadilla.
Final Thoughts
With its bold flavor and creamy texture, Mexicorn Rotel Dip proves that a few simple ingredients can create something truly irresistible. It’s a dish that brings people together, sparking smiles and second helpings. Whether it’s a cozy night in or a festive summer bash, this dip is always welcome at the table.
Mexicorn Rotel Dip
Ingredients
Method
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to beat until smooth and well blended. This will give your dip its creamy, rich foundation.
- Add in salt, black pepper, garlic powder, onion powder, smoked paprika, and sugar. Mix until fully incorporated. These spices and aromatics elevate the flavor without overpowering the natural sweetness of the corn and tomatoes.
- Gently stir in the drained sweet corn and Rotel diced tomatoes with green chilies. These add texture, sweetness, and a slight kick that balances beautifully with the creamy base.
- Add the shredded Mexican cheese blend, chopped green onions, and grated yellow onion. Stir until everything is evenly combined and well coated in the seasoned cream mixture.
- Cover the dip with plastic wrap or a lid and refrigerate for at least 2 hours. This resting time allows the flavors to meld and intensify, making it even more delicious when served.
- Stir before serving. Scoop it up with tortilla chips, crackers, or fresh veggie sticks like bell peppers and cucumbers. It’s also fantastic spooned into tacos or as a topping for grilled chicken or nachos.
