Mexicorn Rotel Dip (Creamy, Cheesy & Addictive)
This easy party dip is loaded with sweet corn, zesty tomatoes, and melty cheese—ready in minutes!
🛒 Ingredients
1 can (300 g) Mexicorn (corn with peppers), drained
1 can (300 g) Rotel (diced tomatoes with green chilies), drained
225 g (8 oz) cream cheese, softened
1 cup (100–120 g) shredded cheddar cheese
½ cup sour cream
½ tsp garlic powder
½ tsp onion powder
Optional: ½ tsp chili flakes or jalapeños for heat
👩🍳 Instructions
- Mix the base
In a bowl, combine cream cheese and sour cream until smooth. - Add the flavor
Stir in Mexicorn, Rotel, shredded cheddar, garlic powder, onion powder, and any optional heat. - Heat it up
Option 1 – Stovetop:
Transfer to a skillet and cook over medium heat, stirring until hot and melted.
Option 2 – Oven:
Pour into a baking dish and bake at 180°C (350°F) for 20–25 minutes until bubbly.
Option 3 – Slow cooker:
Cook on low for 1–2 hours, stirring occasionally.
🍽️ Serve with
Tortilla chips
Crackers
Toasted bread
Fresh veggie sticks
🔥 Tips & Variations
Add cooked ground beef or sausage for a heartier dip
Swap cheddar for pepper jack for extra spice
Stir in chopped cilantro for freshness