Mexican Corn Dip

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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.


  • 3 can(s) Mexicorn, drained (11 oz each)
  • 1 can(s) 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

How to Make Mexican Corn Dip

  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.