Mexicorn Rotel Dip

Savor the Southwestern Flavors: Mexicorn Rotel Dip Recipe

An Irresistibly Creamy and Zesty Dip for Any Gathering

When it comes to crowd-pleasing appetizers, Mexicorn Rotel Dip reigns supreme. This creamy and zesty dip is a perfect blend of Tex-Mex flavors that will have your guests coming back for more. It’s incredibly easy to make, and the combination of cream cheese, Rotel tomatoes, and Mexicorn creates a dip that’s both cheesy and slightly spicy. Whether you’re hosting a game day party or a casual get-together, this dip is sure to be a hit.


  • 1 can (10 ounces) Rotel Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Tortilla chips or fresh vegetable sticks, for serving


1. Prepare the Cream Cheese Mixture:

  1. In a medium-sized saucepan, combine the softened cream cheese, Rotel tomatoes & green chilies (undrained), and Mexicorn (drained).
  2. Place the saucepan over low heat and stir continuously until the cream cheese is completely melted, and all the ingredients are well combined. This should take about 5-7 minutes.

2. Season and Mix:

  1. Add the shredded cheddar cheese, chili powder, cumin, garlic powder, salt, and black pepper to the mixture. Stir well until the cheese is melted, and the dip is smooth and creamy.

3. Serve:

  1. Transfer the Mexicorn Rotel Dip to a serving bowl.
  2. If desired, garnish with chopped fresh cilantro for a burst of color and freshness.
  3. Serve the dip warm with tortilla chips or fresh vegetable sticks for dipping.

4. Enjoy!

Dive into the creamy goodness of this Mexicorn Rotel Dip. The combination of cheesy, spicy, and zesty flavors makes it an irresistible addition to any party or gathering.


  • To make the dip spicier, you can use the “Hot” variety of Rotel diced tomatoes & green chilies, or add a pinch of cayenne pepper.
  • Don’t rush the melting process; low heat and continuous stirring are key to achieving a smooth and creamy texture.
  • This dip can also be made in a slow cooker. Simply combine all the ingredients and set the slow cooker to low, stirring occasionally until the dip is creamy and heated through.


For a heartier version, you can add cooked and crumbled ground beef or chorizo to the dip for extra flavor and texture.

Cook’s Note:

Leftovers can be refrigerated and reheated for later enjoyment. Simply microwave the dip in 30-second intervals, stirring between each, until it reaches your desired temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *

Mexican Shrimp Cocktail

chicken and dressing casserole