There are so many dips to choose from, both store-bought and homemade, but the very best ones are of course homemade. This one is made with Rotel diced tomatoes and chilies, corn kernels, onion, spices, and creamy ingredients like mayonnaise, sour cream and plenty of cheese.
It’s almost addictive because it tastes that good! Making the corn dip is a breeze. You simply need to whip some of the ingredients together and then stir in the rest of them. And that’s pretty much all there is to it, except for deciding which dippers to serve alongside.
It’s best to chill this dip for a couple of hours before serving because that really melds those wonderful south of the border flavors together and gives it a superior taste. But if you’re whipping it up at the last minute, that isn’t compulsory.
Why You’ll Love the Recipe:
This dip is sweet, creamy and slightly spicy. In short, it offers a little bit of everything. This is always one of the most popular dip options at any party.
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How to Serve It:
Enjoy this dip with your favorite dippers, perhaps corn chips, tortilla chips, crackers, crusty bread, or pretzels.
Can You Make It Ahead?
Yes, you can prepare it in advance – just keep it refrigerated.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use regular tomatoes instead of the Rotel ones with chilies for a less spicy result. Use regular paprika if you don’t have the smoked kind.
Creamy Mexican Rotel Corn Dip
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 4 ounces cream cheese at room temperature
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon white sugar
- ¼ teaspoon smoked paprika
- 1 cup chopped green onions
- 2 cups shredded Mexican blend cheese
- 10 ounces Rotel tomatoes with green chilies drained
- 15¼ ounces canned corn drained
Instructions
- Put the cream cheese, mayonnaise and sour cream in a bowl.
- Add salt, pepper, onion powder, garlic powder, sugar, and smoked paprika.
- Whip the mixture with an electric mixer.
- Stir in the drained corn and Rotel.
- Stir in the shredded cheese, yellow onion and green onions.
- Cover and chill for 2 hours before serving.
- Enjoy!
