If you’re looking for a bold, creamy, and crowd-pleasing dip that packs tons of flavor with minimal effort, this Southwest Corn Dip is a must-try. It’s loaded with sweet corn, spicy Rotel, cheddar cheese, and fresh herbs, all wrapped in a cool and creamy base of sour cream and mayonnaise. With every bite, you’ll get that perfect mix of sweet, spicy, cheesy, and refreshing flavors.
This dip is a true party favorite—it’s quick to make, requires no cooking, and tastes even better after chilling. Whether you’re serving it at game nights, barbecues, potlucks, or family gatherings, Southwest Corn Dip is guaranteed to disappear fast!
Why You’ll Love This Recipe
Quick & Easy: Comes together in minutes with simple pantry ingredients.
Make-Ahead Friendly: Chilling enhances the flavor, making it perfect for prepping in advance.
Crowd Pleaser: Creamy, cheesy, and full of zesty Southwestern flair.
Versatile: Serve with tortilla chips, crackers, fresh veggies, or even as a topping for tacos and grilled meats.
Ingredients
2 cans Mexicorn (drained)
1 can Rotel (regular or hot, drained)
2 cups shredded cheddar cheese
8 green onions, sliced
1 cup mayonnaise
8 oz sour cream
1 bunch cilantro, chopped
Instructions
1. Drain Ingredients
Drain the liquid from the Mexicorn and the Rotel to prevent the dip from becoming watery.
2. Mix the Base
In a large mixing bowl, combine the drained Mexicorn, Rotel, shredded cheddar cheese, and sliced green onions.
3. Add Creaminess
Stir in the mayonnaise, sour cream, and chopped cilantro until everything is well coated and creamy.
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