Few appetizers disappear as fast as a warm, creamy dip set in the middle of the table, and Mexicorn Rotel Dip is a true classic for that reason. This dish is bold, comforting, and incredibly easy to make, which is exactly why it shows up again and again at parties, game days, family gatherings, and potlucks. It’s the kind of recipe that feels familiar from the very first bite—cheesy, slightly spicy, and loaded with flavor.
Mexicorn Rotel Dip brings together sweet corn, zesty Rotel tomatoes, savory seasoning, and creamy cheese into one irresistible bowl. It’s rich without being heavy, spicy without being overwhelming, and flexible enough to adapt to different tastes. Whether you’re hosting a crowd or just making a cozy snack night at home, this dip delivers maximum flavor with minimal effort.
Ingredients (Serves 6–8)
- 250 g (8 oz) cream cheese, softened
- 200 g (2 cups) shredded cheddar cheese
- 120 ml (½ cup) whole milk
- 1 can (300 g / 10 oz) Rotel diced tomatoes with green chilies, drained
- 1 can (300 g / 10 oz) Mexicorn or sweet corn, drained
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
Optional Add-Ins
- 1 small jalapeño, finely diced (for extra heat)
- 2 tablespoons chopped green onions or parsley (for garnish)
Detailed Instructions
1. Prepare the Ingredients
Before cooking, make sure all canned ingredients are well drained. Excess liquid from the Rotel tomatoes or corn can make the dip watery, so take a moment to press them gently in a strainer if needed.
Cut the softened cream cheese into cubes—this helps it melt more evenly and smoothly.
2. Melt the Cream Cheese
In a medium saucepan, add the cubed cream cheese and milk. Place the pan over low heat. Stir constantly using a whisk or spatula until the cream cheese is fully melted and the mixture becomes smooth and creamy. This step is important—low heat prevents scorching and keeps the dip silky.
3. Add the Cheese
Once the cream cheese mixture is smooth, gradually add the shredded cheddar cheese. Stir continuously and allow the cheese to melt completely before adding more. Keep the heat low to avoid separating the cheese.
The mixture should become thick, creamy, and glossy.
4. Add Corn and Rotel
Stir in the drained Mexicorn and Rotel tomatoes. Mix well so the vegetables are evenly distributed throughout the cheese base.
At this stage, the dip will start to take on its signature texture—creamy with small bursts of corn and tomato in every spoonful.
5. Season the Dip
Add the paprika, garlic powder, onion powder, salt, black pepper, and cumin. Stir thoroughly to combine.
Taste the dip and adjust seasoning if needed. If you prefer more heat, add diced jalapeño or an extra pinch of paprika.
6. Warm and Finish
Continue cooking the dip over low heat for 5–7 minutes, stirring frequently, until everything is heated through and well blended. Avoid boiling, as high heat can cause the cheese to break.
Once hot and smooth, remove the dip from the heat.
Serving Suggestions
Mexicorn Rotel Dip is best served warm and pairs perfectly with:
- Tortilla chips
- Corn chips
- Crackers
- Toasted bread slices
For parties, you can transfer the dip to a small slow cooker set on WARM to keep it creamy and dippable for hours.
