Mexicorn Rotel Dip

Mexicorn Rotel Dip

This zesty Mexicorn Rotel Dip is the perfect snack for parties, gatherings or anytime you’re craving a flavorful dip with a bit of a kick. Packed with corn, diced tomatoes, green chiles, cheese and a creamy base, it’s sure to be a crowd-pleaser. Serve with your favorite tortilla chips for dipping.

This easy Mexicorn Rotel Dip recipe combines mexicorn, zesty Rotel tomatoes, green chiles, cheddar cheese, and a creamy base for a flavorful snack or appetizer. Perfect for parties, game day or anytime you need a quick and tasty dip with a little kick. Just mix the ingredients together and serve with tortilla chips for a crowd-pleasing dish that takes only minutes to make.

What kind of Rotel should I use?

You can use either regular or hot Rotel tomatoes and green chilies depending on your spice preference. The hot version will make the dip spicier.

Do I have to heat up the corn?

Heating the corn is optional. The dip can be served chilled, at room temperature, or warm. Warming it slightly enhances the flavors but don’t overheat or the dip could become runny.

Can I make substitutions for the ingredients?

Feel free to substitute different brands of corn, tomatoes, sour cream, etc. You can also customize the spice level by using more or less hot Rotel. The ranch dressing mix boosts flavor but can be omitted if needed.

How long will the dip keep?

Stored in an airtight container in the refrigerator, the dip will keep for 3-4 days. Allow to come to room temperature before serving if chilled. 

What can I serve with the mexicorn Rotel dip?

This versatile dip pairs well with tortilla chips, crackers, pretzels, fresh veggies, or even grilled chicken or tacos. Get creative with your dippers!

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8


  • 2 (15 oz) cans mexicorn, drained
  • 1 (10 oz) can Rotel diced tomatoes & green chiles (hot variety), drained
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 6 green onions, chopped (about 1/2 cup)
  • 1 (1 oz) packet ranch dressing mix (optional)
  • Tortilla chips, for serving


  1. In a large bowl, mix together the drained mexicorn, drained Rotel tomatoes, shredded cheddar cheese, mayonnaise, sour cream and chopped green onions until well combined.
  2. If desired, sprinkle in the ranch dressing mix and stir to incorporate. This is optional but adds extra flavor.
  3. Taste the dip and adjust ingredients to your liking, if needed. You can add more mayonnaise or sour cream for a creamier consistency. Recipe by
  4. Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld together. You can serve it immediately, but chilling helps enhance the taste.
  5. When ready to serve, give the dip a final stir. Transfer to a serving bowl and enjoy with tortilla chips or your favorite dippers.


  • Be sure to drain the mexicorn and Rotel tomatoes well so your dip doesn’t become watery.
  • For a milder dip, use regular diced tomatoes with green chiles instead of the hot variety.
  • Dip can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving.


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