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A bowl of Mexican corn dip surrounded by tortilla chips.

Mexican Corn Dip

mylifeinbalancegroup.com/mexican-corn-dip/
Quick, easy, and full of flavor, this creamy corn dip is a must-make for any potluck, barbecue, tailgate, or get-together.
Prep 15 minutes
Cook 0 minutes
Chill 1 hour
Total 1 hour 15 minutes
Recipe Makes (Approximate): 12 servings

Equipment

  • Paper towels
  • colander or fine mesh sieve
  • Large bowl with lid, or plastic wrap to cover
  • Silicone spatula or large wooden spoon

Ingredients

For the Mexican Corn Dip

  • 2 15.25-ounce cans whole kernel corn (regular, Fiesta-style, or Southwest-style; drained)
  • 1 10-ounce can Rotel diced tomatoes and green chilies (original, Mexican-style, or fire-roasted; drained)
  • 2 cups shredded cheddar cheese (or shredded Mexican cheese blend)
  • 1 cup thinly sliced green onions (approximately 1 bunch)
  • 1 cup mayonnaise
  • 1 cup full-fat sour cream
  • ⅓ cup chopped cilantro leaves (approximately 1 bunch)
  • ¼ cup taco seasoning (store-bought or make your own, see Notes)
  • ½ teaspoon salt (more or less to taste)

Serving Suggestions (All Optional)

  • tortilla chips
  • corn chips
  • celery sticks

Instructions

  • Lay paper towels, 3 to 4 layers thick, on flat surface.
  • Pour 2 15.25-ounce cans whole kernel corn into colander and drain well, then transfer drained corn to paper towels.
  • Pour 1 10-ounce can Rotel diced tomatoes and green chilies into colander and drain well, then transfer drained Rotel to paper towels.
  • Spread corn and Rotel out into flat layer, then gently pat dry with additional paper towels. Try to absorb as much excess moisture as possible.
  • Transfer corn and Rotel to large bowl and discard paper towels. Add 2 cups shredded cheddar cheese, 1 cup thinly sliced green onions, 1 cup mayonnaise, 1 cup full-fat sour cream, ⅓ cup chopped cilantro leaves, ¼ cup taco seasoning, and ½ teaspoon salt to large bowl.
  • Gently stir ingredients together until fully incorporated. Taste and stir in additional salt if desired, then cover bowl with lid or plastic wrap and place in refrigerator.
  • Refrigerate prepared dip at least 1 hour. When ready to serve, remove bowl from refrigerator and uncover. Serve dip chilled with tortilla chips, corn chips, or celery sticks as desired.

Recipe Notes

  • It's important to drain the corn and Rotel very well, and to pat it as dry as possible. Too much moisture will make the mayo and sour cream separate and will change the texture of the cheese.
  • If you like heat, feel free to mix in diced jalapeños and top the dip with a few dashes of hot sauce.
  • Sour Cream: You can use full-fat Greek yogurt instead if you prefer. Make sure it's unsweetened and plain-flavored!

Nutrition Information (Approximate)

Serving Size: 1 serving (not including chips or celery)Calories: 318calProtein: 7gFat: 25gSaturated Fat: 8gTrans Fat: 0.03gCholesterol: 39mgSodium: 1023mgPotassium: 215mgTotal Carbs: 16gFiber: 2gSugar: 3gNet Carbs: 14gVitamin A: 896IUVitamin C: 5mgCalcium: 171mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/mexican-corn-dip/