Craving a dip that’s an instant hit? This no-fuss Southwest Corn Dip is your answer. It’s a vibrant, creamy blend of sweet corn, zesty tomatoes, sharp cheddar, and fresh herbs, all brought together in a cool, tangy base. The perfect harmony of sweet, spicy, and savory flavors makes it utterly irresistible.
Ideal for any gathering, this dip is incredibly easy to throw together, requires zero cooking, and actually gets better as it chills. Bring it to your next game day, potluck, or barbecue and watch it vanish!
Why This Dip Will Be Your New Go-To:
5-Minute Prep: Simply mix and chill! It couldn’t be easier.
Better Make-Ahead: Preparing it in advance gives the flavors time to meld into something truly delicious.
Universal Crowd-Pleaser: Its creamy, cheesy, and zesty profile is loved by everyone.
Incredibly Versatile: Fantastic with chips, but also a amazing topping for tacos, grilled chicken, or baked potatoes.
Ingredients
2 (15 oz) cans Mexicorn, drained
1 (10 oz) can Rotel (original or hot), drained
2 cups shredded sharp cheddar cheese
8 green onions, thinly sliced
1 cup mayonnaise
8 oz (1 cup) sour cream
1 bunch fresh cilantro, chopped
Instructions:
Instructions
Drain Well: Thoroughly drain the liquid from both the Mexicorn and the Rotel. This is the key to a creamy, not watery, dip.
Combine Ingredients: In a large bowl, add the drained Mexicorn, drained Rotel, shredded cheddar cheese, and sliced green onions.
Create the Creamy Base: Add the mayonnaise, sour cream, and chopped cilantro to the bowl. Gently stir until everything is evenly combined and coated in the creamy mixture.
Chill to Perfection: Cover the bowl and refrigerate for at least 1 hour (or up to 8 hours for the best flavor).
Serve & Enjoy! Give it a quick stir before serving. Enjoy cold with your favorite tortilla chips, crackers, or vegetable sticks.
Chef’s Notes & Variations
Kick Up the Heat: For a spicier dip, use hot Rotel, add a diced jalapeño (seeds removed for less heat), or stir in a few dashes of your favorite hot sauce.
Cheese Choices: Feel free to swap the cheddar for Monterey Jack for a milder taste, or Pepper Jack for an extra kick.
Lighter Option: Easily lighten it up by using reduced-fat mayonnaise and sour cream, or substitute half of the mayo/sour cream with plain Greek yogurt for a protein boost.
Beyond a Dip: Don’t just stop at chips! This mixture is incredible as a filling for quesadillas, a topping for burgers, or a side for grilled meats.
Final Thought: This is the ultimate no-cook, make-ahead dip that delivers maximum flavor with minimal effort. It’s guaranteed to be the star of the snack table
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