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, ifs sure to be a crowd-pleaser. Serve wth your favorite tortilla chips for dipping.
This easy Mexicorn Rotel Dip recipe cornbines mexicom, 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 com?
Heating the com 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 com, tomatoes, sour cream, etc. You can also customize the
spice level by using more or less hot Rotel_ The ranch dressing mix boosts favor 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: IO minutes
Total Time: IO minutes
Servings: 8
Ingredients
2 (1 S oz) cans mexicorn, drained
1 (IO oz) can Rotel diced tomatoes & yeen 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
Instructions
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
3. Taste the dip and adjust ingredients to your liking, if needed. You can add more mayonnaise or sour
cream for a creamier consistency-
4. Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld together. You can
serve it irnrnediately, but chilling helps enhance the taste.
5. When ready to serve, give the dip a final stir. Transfer to a serving bowl and enjoy ‘,vRh tortilla chips or
your favorite dippers.
o
Notes
• Be sure to drain the mexicorn and Rote-I tomatoes well so your dip doesnt become watery.
• Fora 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.