Home Uncategorized Mexican Corn Dip

Mexican Corn Dip

by Sarah

Sharing is caring!

This is one of my very favorite dips. It’s kind of addicting! Every time I take it somewhere, I am asked for the recipe. It’s a little hot, but I don’t think it is near as good without that little spicy bite.

Prep time: 20 Min
Serves: makes a lot


3 can Mexicorn, drained (11 oz each)
1 can Rotel tomatoes, extra hot, drained
1 c sour cream
1 c real mayo
1/2 bunch green onion, chopped (optional) I leave these out.
1 1/2 c Monterey jack and cheddar shredded cheese


1. Add all ingredients to a bowl.

2. Mix all together.

3. Let it set for a few hours to thicken some.

4. I always serve it with Fritos, but I think any chip or cracker will work fine.

5. Last Step: Don’t forget to share!

You may also like

Leave a Comment