Fiesta Corn Dip
This easy Fiesta Corn Dip is a creamy, cheesy appetizer made with sweet corn, Rotel tomatoes, taco seasoning, sour cream, mayonnaise, and cheddar cheese. Perfect for game day, potlucks, summer cookouts, pool parties, and holiday gatherings, this crowd-pleasing dip comes together in minutes and is always one of the first dishes to disappear.
Servings 6 servings
Ingredients
- 1 15-ounce cans Mexican-style corn, drained well
- 1 10-ounce can Rotel diced tomatoes, with green chiles drained well
- 1/2 cup sour cream
- ½ cup mayonnaise
- 2 tbsp taco seasoning
- 1½ cups shredded cheddar cheese
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Drain the corn and Rotel thoroughly. Removing excess liquid helps create a thick and creamy dip.
- In a large mixing bowl, combine the sour cream, mayonnaise, and taco seasoning. Stir until smooth and fully combined.
- Add the drained corn and Rotel tomatoes to the bowl. Stir until evenly coated in the creamy taco-seasoned mixture.
- Fold in the shredded cheddar cheese and mix until combined.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to blend together.
- Before serving, stir the dip and garnish with fresh cilantro if desired.
- Serve chilled with tortilla chips, Fritos Scoops, crackers, or fresh vegetables.
Notes
Be sure to drain both the corn and Rotel well to prevent a watery dip.
For extra heat, use hot Rotel or add diced jalapeños.
This dip can be made up to 24 hours in advance.
Freshly shredded cheese provides the best flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra heat, use hot Rotel or add diced jalapeños.
This dip can be made up to 24 hours in advance.
Freshly shredded cheese provides the best flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.