MEXICAN CORN DIP

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Mexican Corn Dip is great anytime. This recipe makes quite a bit and is super easy. Your family and guests will love it.  Mexican corn dip is wonderful to serve for Cinco de Mayo. Make it for any gathering or tailgating party, serve it in summer at cookouts for an appetizer along with tortilla chips or goes well with any kind of crackers.  This will be a recipe you will come back to time and time again because of the simplicity and generous amount.  Mexican corn dip keeps well for several days in the refrigerator and you could double the recipe if feeding a large crowd.

Mexican Corn Dip - TSLC

Ingredients for Mexican Corn Dip

2 (11 ounce) cans Green Giant mexicorn whole kernel corn, drained
1 1/2 cups cheddar cheese, shredded (or cheese of your choice)
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 cup green onions, chopped
2 teaspoons ground cumin
1 teaspoon black pepper
1/3 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon cayenne pepper (optional)
few drops hot sauce (optional)
1 (15 ounce) can Bush’s black beans, drained
                                                                                                                       
Mix all ingredients in a large bowl, cover and refrigerate several hours or overnight.  Serves 6 to 8.  Enjoy!
Mexican Corn Dip
Prep Time
5 mins
Cook Time
0 mins
Refridgerate
2 hrs
Total Time
2 hrs 5 mins
 

Mexican Corn Dip is great anytime. This recipe makes quite a bit and is very easy. Your family and guests will love it

Course: Appetizer
Cuisine: American, Mexican
Keyword: Mexican Corn Dip
Servings: 8 servings
Author: The Southern Lady Cooks
Ingredients
  • 2 11 ounce cans Green Giant mexicorn whole kernel corn drained
  • 1 1/2 cups cheddar cheese shredded (or cheese of your choice)
  • 1 10 ounce can Rotel diced tomatoes and green chilies
  • 1/2 cup green onions chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1/3 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon cayenne pepper optional
  • few drops hot sauce optional
  • 1 15 ounce can Bush’s black beans drained
Instructions
  1. Mix all ingredients in a large bowl, cover and refrigerate several hours or overnight. Serve with Fritos or tortilla chips.

Here are some of our best Mexican food recipes.
 
You may also like our Mexican Bean Soup.
 
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7 Comments

  1. Pingback: Cinco de Mayo Recipe Collection - Julias Simply Southern

  2. Thank you. I made this, and it’s delish. I do recommend draining the Rotela.

  3. Looking a mango salsa recipie

  4. Could you please post a print option with recipes. Thank you

    • The Southern Lady says:

      There is a print option at the bottom of each recipe Linda. It says Print/pdf. Click on that and you can remove the photo and any text you don’t want and just print the recipe.

  5. YUM!!! Making this right now… thanks, Judy!

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