Mexican Crack Corn Dip
This simple and satisfying Mexican Crack Corn Dip is super creamy, cheesy, a little spicy and absolutely perfect for a summer appetizer or easy entertaining. With 10 ingredients. anyone can whip this up in no time (I guarantee it will be gone in seconds!).
Servings 6 Servings
Ingredients
- 1 can 15 oz corn, drained
- 1 can 10 oz Rotel (diced tomatoes with green chilies), drained
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/2 tsp taco seasoning optional, for a little extra flavor
- Juice of 1/2 lime
- Salt + pepper to taste
Instructions
- In a large bowl, mix together the drained corn and Rotel.
- Add in sour cream, mayo, both cheeses, green onions, cilantro, taco seasoning, and lime juice.
- Stir everything together until well combined.
- Chill for at least 30 minutes before serving (optional but enhances the flavor).
- Serve with tortilla chips, corn chips, or veggie sticks.
Video
Notes
Storage:
If you have leftover dip, cover tightly or transfer to an airtight container, then store in the fridge for up to 4 days. Serve chilled and enjoy immediately.
This is a great make-ahead dip. Prep this in advance up to two days before serving, and store in an airtight container in the fridge. Simply serve when you're ready to eat, and enjoy!
Tips:
- Use Softened Cream Cheese: Let is come to room temperature before adding, so the dip mixes smoothly.
- Drain Corn: Be sure to fully drain the canned corn to avoid a watery dip.
- Cook Bacon Until Crispy: Use crunchy, crispy bacon in this dip for the best texture.
- Adjust Heat Level: Add more or less diced jalapenos depending on how spicy you'd like the dip to be.
- Chill Dip Before Serving: Let the dip sit and chill for a few hours before serving to enhance flavor, and let the flavors meld.