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A creamy no-cook Tex-Mex corn dip made with Mexicorn, Rotel, cheddar, sour cream, and mayo. Perfect for game day appetizers, potlucks, BBQs, and holiday gatherings.

Creamy Mexicorn Rotel Dip

A creamy no-cook Tex-Mex corn dip made with Mexicorn, Rotel, cheddar, sour cream, and mayo. Perfect for game day appetizers, potlucks, BBQs, and holiday gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans Mexicorn drained very well
  • 1 can Rotel regular or hot, drained
  • 2 cups shredded cheddar cheese
  • 8 green onions thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 cup mayonnaise
  • 1 cup sour cream 8 oz
  • Salt and black pepper to taste
  • Scoops tortilla chips for serving

Equipment

  • Large mixing bowl
  • Rubber spatula or spoon
  • fine-mesh strainer
  • knife
  • Cutting board
  • - Airtight container

Method
 

  1. Drain Mexicorn and Rotel completely using a fine mesh strainer. Let excess liquid drip off fully.
  2. In a large mixing bowl, combine mayonnaise and sour cream. Stir until smooth.
  3. Add drained corn, drained Rotel, shredded cheddar cheese, green onions, and cilantro.
  4. Fold everything together gently until evenly coated.
  5. Season with salt and pepper to taste. Add jalapeños or hot sauce if desired.
  6. Cover and refrigerate at least 30 minutes, preferably 1 hour.
  7. Stir before serving and serve cold with sturdy tortilla chips.

Notes

Thorough draining is critical for thick texture.
Chill time enhances flavor.
Best served cold.
Store refrigerated up to 4 days.
Do not freeze.