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Chef Ava

Creamy Mexican Corn Dip

A cool, creamy, cheesy Mexican-inspired corn dip made with Mexicorn, Rotel, sharp cheddar, salsa, taco seasoning, lime, whipped cream cheese, and mayonnaise. Serve it chilled with tortilla chips or bake it until hot and bubbling.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 8-ounce container whipped cream cheese
  • 1 11-ounce can Mexicorn, well drained
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup mayonnaise
  • ⅓ cup chunky-style salsa
  • 1 10-ounce can Rotel diced tomatoes and green chilies, well drained
  • 2 tablespoons taco seasoning
  • 1 tablespoon fresh lime juice
  • crumbled Cotija cheese, for garnish
  • fresh cilantro, for garnish
  • sliced green onions, for garnish

Equipment

  • large mixing bowl
  • spatula
  • Serving bowl
  • 8×8-inch oven-safe baking dish For the hot baked version.
  • oven For the hot baked version.

Method
 

  1. In a large mixing bowl, combine the whipped cream cheese, taco seasoning, well-drained Mexicorn, well-drained Rotel, mayonnaise, chunky salsa, lime juice, and 1 cup of shredded cheddar cheese.
  2. Use a spatula to stir everything together until the mixture is creamy and evenly combined. Scrape along the bottom and sides of the bowl as you mix so all of the cream cheese and seasonings are incorporated.
  3. Cover the bowl and refrigerate for at least 1 hour. This resting time allows the flavors to meld together and gives the dip a thicker, more cohesive texture.
  4. Transfer the chilled dip to a serving bowl. Top with crumbled Cotija cheese, fresh cilantro, and sliced green onions if desired. Serve with your favorite tortilla chips, crackers, or fresh vegetables.
  5. For a warm version, preheat the oven to 375°F. Prepare the dip directly in an oven-safe 8×8-inch baking dish. Sprinkle an additional ½ cup shredded cheddar cheese evenly over the top.
  6. Bake for 20–25 minutes, or until the dip is hot throughout and the cheese is melted and bubbling around the edges. Let it cool for 5–10 minutes before serving so it is easier to scoop.

Notes

Drain the Mexicorn and Rotel very well to prevent a watery dip. Chill the dip for at least 1 hour before serving so the flavors can meld and the texture can thicken. For the hot version, bake in an oven-safe 8×8-inch dish at 375°F with an additional ½ cup cheddar on top for 20–25 minutes. Let the baked dip cool for 5–10 minutes before serving. Store leftovers refrigerated for 3–4 days.