Try This Spicy Mexican Corn Dip Recipe For Game Day Fun
Crispy, zesty mexican corn dip brings a burst of flavor that’ll make your taste buds dance with excitement.
Summer gatherings demand something special and crowd-pleasing.
Kernels of sweet corn mingle with creamy cheese and bright peppers in this irresistible appetizer.
Fresh cilantro and a hint of lime create a vibrant twist that sets this recipe apart from ordinary dips.
Spicy jalapeños add a playful kick for those who love a little heat.
Each scoop promises a delightful combination of textures and bold southwestern notes.
Grab a chip and get ready to become the star of your next potluck.
What Makes Mexican Corn Dip So Crave-Worthy
What Goes in Cheesy Mexican Corn Dip
For the Base:For the Vegetables and Herbs:For the Cheese:How to Make This Easy Mexican Corn Dip
Step 1: Whip Up The Creamy Foundation
In a spacious mixing bowl, blend mayonnaise and sour cream until they transform into a silky, smooth mixture with no lumps.
Step 2: Toss In Flavor Powerhouses
Gently fold in the following ingredients:Stir everything together until each component is evenly distributed throughout the dip.
Step 3: Let Flavors Dance
Cover the bowl with plastic wrap and slide it into the refrigerator. Allow the dip to chill and mingle for at least an hour, letting the flavors harmonize and intensify.
Step 4: Dive Into Deliciousness
Remove the dip from the refrigerator and serve alongside crispy tortilla chips, sturdy crackers, or fresh vegetable sticks. Watch as your guests dive in and savor every creamy, zesty bite.
Cooking Tips for Creamy Corn Dip
Flavor Swaps for This Corn Dip Recipe
What to Serve with Spicy Corn Dip
Best Way to Store Mexican Corn Dip
Store the Mexican Corn Dip in an airtight container in the refrigerator for up to 3-4 days. Keep it sealed tightly to maintain freshness and prevent absorption of other food odors.
Do not freeze this dip, as the mayonnaise and sour cream will separate and lose their creamy texture when thawed. The vegetables will become watery and lose their crispness.
Best enjoyed cold, but if you prefer it slightly warm, gently microwave in 15-second intervals, stirring between each interval to prevent separation. Avoid overheating to maintain the dip’s original consistency.
If the dip seems slightly dry after refrigeration, stir in a tablespoon of sour cream or mayonnaise to restore its creamy texture before serving.
FAQs
The dip has a mild kick from Rotel tomatoes, which typically contain mild green chilies. If you want more heat, add extra jalapeños or use spicy Rotel.
Absolutely! You can prepare Mexican Corn Dip 1-2 days before serving. The flavors actually improve as they sit and blend in the refrigerator.
Sturdy tortilla chips work best, especially restaurant-style corn tortilla chips or thick-cut restaurant-style chips that won’t break when scooping.
Print
Mexican Corn Dip Recipe
- Total Time: 10 minutes
- Yield: 8 1x
Description
Creamy Mexican Corn Dip brings zesty southwestern flavors to your table with a perfect blend of sweet corn, tangy cheese, and spicy seasonings. Guests will devour this irresistible appetizer that promises a delightful explosion of taste in every single bite.
Ingredients
Main Ingredients:
- 2 cans mexicorn, drained
- 1 can rotel (regular or hot), drained
- 2 cups (480 milliliters) shredded cheddar cheese
Dairy and Cream Ingredients:
- 1 cup (240 milliliters) mayonnaise
- 8 ounces (225 grams) sour cream
Garnish and Herb Ingredients:
- 8 green onions, sliced
- 1 bunch fresh cilantro, chopped
Instructions
- In a spacious mixing vessel, blend mayonnaise and sour cream until achieving a silky, uniform consistency.
- Incorporate drained Mexicorn, zesty Rotel tomatoes, sharp cheddar cheese, finely chopped green onions, and freshly chopped cilantro, gently folding ingredients to ensure even distribution.
- Seal the mixture in an airtight container and refrigerate for 60-90 minutes, allowing flavors to harmonize and intensify.
- Prior to serving, give the dip a quick stir to redistribute ingredients and enhance texture.
- Present chilled alongside crisp tortilla chips, rustic crackers, or an assortment of crisp vegetable batons for a vibrant and engaging appetizer experience.
Notes
- Customize the heat level by choosing mild or spicy Rotel tomatoes, catering to different spice tolerances.
- Swap mayo and sour cream with Greek yogurt for a lighter, protein-rich version that maintains creamy texture.
- Enhance flavor complexity by adding a dash of lime juice or a sprinkle of smoked paprika for extra depth.
- Make it vegetarian-friendly by using vegan cheese and plant-based mayo alternatives without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.