Mexicorn and Rotel Dip (Easy No-Cook Appetizer)
If you’re looking for a crowd-pleasing appetizer that’s creamy, cheesy, and bursting with flavor, this Mexicorn and Rotel Dip is it! The sweetness of corn pairs beautifully with the zesty kick of Rotel tomatoes, all blended into a smooth base of mayonnaise and sour cream. Fresh cilantro, cheddar cheese, and spring onions take it over the top. Best of all, this dip requires no cooking and comes together in just minutes — making it the ultimate party, game day, or potluck recipe.
Ingredients
- 2 cans Mexicorn
- 1 can Rotel (mild or spicy)
- 2 cups shredded cheddar cheese
- 8 spring onions, finely chopped
- A handful of cilantro, minced
- 1 cup smooth mayonnaise
- 1 cup sour cream
- Fritos Scoops or chips of choice (for serving)
Instructions
- Combine Ingredients: In a large mixing bowl, combine the Mexicorn, Rotel, shredded cheddar cheese, spring onions, and cilantro.
- Add Creaminess: Fold in the mayonnaise and sour cream until everything is evenly coated and creamy.
- Serve & Enjoy: Transfer to a serving bowl and enjoy immediately with Fritos Scoops or sturdy chips.
Pro Tips
- Make Ahead: For the best flavor, cover and refrigerate the dip for at least 1 hour before serving. This allows the flavors to fully meld.
- Spicy Twist: Use hot Rotel or add a dash of hot sauce for extra kick.
- Cheese Swap: Try mixing in pepper jack or Monterey Jack for a creamier, slightly spicy variation.
- Serving Idea: This dip also works great as a topping for tacos, nachos, or baked potatoes.
