Corn Dip With Rotel (Looks Ugly, Tastes Delicious!)

Must Try

Low effort corn dip with Rotel is a creamy favorite perfect for tailgating parties and potlucks! This creamy dip is fast to throw together, tastes delicious cold or warm, and is perfect for scooping with salty tortilla chips or Fritos. Everyone will be coming back for another scoop!

A white bowl filled with a creamy corn dip with rotel from the side surrounded by tortilla chips.A white bowl filled with a creamy corn dip with rotel from the side surrounded by tortilla chips.

 

Look I know this dip isn’t the prettiest, but wait until you taste the flavor! I promise this dip tastes so much better than it looks, it’s pretty addictive whether you serve cold or hot.

The first time I had this dip my friend Liz made it in college. I skeptically watched her stir the ingredients together, thinking I would humor her and then go back to salsa. Boy was I wrong! I think between the four of us we finished off the whole dip, whoops!

Serve with thicker tortilla chips, raw veggies like carrots and celery, or Frito chips. Some people even call this dip “Frito dip”

Why We Love Corn Dip With Rotel

  • Doesn’t Have To Be Pretty! – Don’t expect this dip to be the prettiest food, but the flavor is totally delicious. Messy imperfection with this recipe is totally the best way to roll.
  • Creamy Dip Perfect For A Party – This dip is perfect party dip to share with a group, whether you’re having a game day party, a potluck or just a backyard bbq. It’s creamy and packed full of flavor, and you’ll love scooping it up with salty tortilla chips or you can also dip with Fritos. This cheesy corn dip can be a cold dip or a warm dip.
  • Use The Corn You Have – Whether you have canned, fresh summer corn or frozen corn that you’ve defrosted, this dip still easily works.

Ingredients For Corn Dip With Rotel

Ingredients arranged on a surface including canned tomatoes with green chiles, corn, shredded cheddar cheese, cream cheese, sour cream, pepper, cumin, salt, and garlic.Ingredients arranged on a surface including canned tomatoes with green chiles, corn, shredded cheddar cheese, cream cheese, sour cream, pepper, cumin, salt, and garlic.
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 15.25 ounces sweet corn canned dry drained corn well, can also use about 2 cups fresh corn or 2 cups frozen corn that has been defrosted
  • 10 ounces diced tomatoes with green chilies canned, drained, like Rotel, I usually use mild Rotel but the spicy Rotel can also be used. Drain the Rotel well so you don’t end up with a dip that is watery.
  • 2 cups cheddar cheese shredded, you can also use other shredded cheese like a mexican blend, something melty and cheesy like shredded provolone, or monetary jack
  • green onions – optional garnish

How To Make Corn Dip With Rotel

  1. Place cream cheese and sour cream in a mixing bowl. Mix together until smooth.
A clear bowl of cream cheese mixed with sour cream with other spices nearby to make corn dip.A clear bowl of cream cheese mixed with sour cream with other spices nearby to make corn dip.
  1. Add garlic powder, cumin, salt, and pepper to the cream cheese mixture and mix until blended.
A glass bowl of creamy corn dip mixture on a counter with tomatoes with green chiles, shredded cheddar cheese and corn in a can nearby.A glass bowl of creamy corn dip mixture on a counter with tomatoes with green chiles, shredded cheddar cheese and corn in a can nearby.
  1. Drain the corn and diced tomatoes with green chilies well. Place cheddar cheese, corn and diced tomatoes with green chilies into the cream cheese mixture. Stir the corn dip until well blended.
A mixing bowl with a wooden spoon filled with a corn dip mixing in cheese with cans of corn and rotel open nearby.A mixing bowl with a wooden spoon filled with a corn dip mixing in cheese with cans of corn and rotel open nearby.

To Make Cold Corn Dip Recipe

  1. Pour dip after mixing into a bowl and it’s ready to serve. Enjoy with tortilla chips, Fritos, or other corn chips, or even fresh crunchy vegetables like carrots and celery if you prefer.
A bowl of cold creamy corn dip with Rotel garnished with green onions is surrounded by yellow tortilla chips on a counter.A bowl of cold creamy corn dip with Rotel garnished with green onions is surrounded by yellow tortilla chips on a counter.

To Make Hot Corn Dip

  1. Preheat the oven to 350 degrees fahrenheit. Spray 8 x 8 pan with spray cooking oil.
  2. Pour the dip mixture into the pan. Bake the dip for 25-30 minutes until hot and bubbly around the edges. Give the dip a stir, then serve with tortilla chips, Fritos, or other corn chips and enjoy.

Can I Make This Easy Dip Ahead Of Time?

Yes you can make this corn dip ahead of time. Store it covered in the refrigerator. You can serve the dip cold or place it in a baking dish and serve warm.

The dip will taste it’s freshest if enjoyed within 2-3 days. I recommend not making it any further than about 48 hours in advance.

Is This Corn Dip Sometimes Called Fiesta Corn Dip?

Yes some people call this fiesta corn dip or Mexicorn dip because they add the “Mexicorn” blend of flavored frozen corn. It’s also similar to Frito Dip, though Frito Dip doesn’t always have corn mixed in.

Do I Have To Use Canned Corn?

Nope, you can use fresh corn or frozen corn. Whatever corn you use just make sure to dry it well so the dip doesn’t become runny. You can also sautee corn in a pan before adding it to help the creamy corn dip from becoming runny.

Fresh corn can be cut straight off the cob, the sweetness of corn fresh from the farm is delicious. Or you can cut the corn from boiled ears of corn.

Frozen corn just needs to be defrosted and drained well before being added.

Can I Cook This Rotel Corn Dip In The Slow Cooker?

You can keep this easy corn dip warm in the slow cooker after heating it up, just transfer it to a warmed up slow cooker.

I don’t recommend warming this cheese dip up in the slow cooker. As the cream cheese and sour cream in this dip will likely separate and won’t have a great texture from being cooked low and slow in my experience.

Both sour cream and cream cheese are usually ingredients added to the end of cooking in a slow cooker after other ingredients are hot so they don’t separate. While you could heat up the rotel and corn first in the slow cooker and then add the dairy ingredients at the end, it is likely more trouble than it’s worth to do it this way. Using the slow cooker to cook the dip works a little better for my slow cooker buffalo chicken dip, which also works great as an appetizer.

Can I Make This Chessy Dip Into Spicy Corn Dip?

Sure you can adjust the heat in this corn dip. Rotel comes in both hot or mild heat levels, so pick a hot if you prefer a little spicier. You could also add hot green chilies into the dip, diced jalapenos, or your favorite spicy pepper to the dip.

You can also add a dash of chili powder to taste to make this dip spicier.

What Can I Use To Dip In Corn Dip?

Fritos corn chips, especially the scoops are pretty popular to use with this dip. We like to use regular thicker tortilla chips, the round kind holds up better in this thicker dip.

You can also use a chip or a cracker in this yummy dip.

Fresh vegetables work well too dip, especially long crunchier vegetables. We like celery sticks and carrot sticks or carrot chips.

You can also use my list of What To Dip In Hummus for way more ideas that go great with all kinds of dips.

How Long Will This Mexican Corn Dip With Rotel Tomatoes Last?

Expect you can store this dip covered in an airtight container in the refrigerator for about 4-5 days. I would recommend storing any chips separartely but not in the same container of the dip or they will get soggy.

The FDA recommends only leaving a creamy dip like this out unrefrigerated for a max of 2 hours. If it is a very hot day I recommend keeping the dip warm in a slow cooker like we do with the crock pot buffalo chicken dip, or if serving chilled place the bowl in a tray of ice.

A bowl of creamy corn dip with Rotel next to tortilla chips with a chip in the dip.A bowl of creamy corn dip with Rotel next to tortilla chips with a chip in the dip.
RecipeRecipe

Corn Dip With Rotel

Course Appetizer

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Creamy corn dip with Rotel is full of flavor, and a party favorite! This dip may not be the prettiest dip, but it’s so delicious that once you start dipping with tortilla chips or Fritos, you may not be able to stop!

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Instructions

How To Make The Corn Dip With Rotel

  • Place cream cheese and sour cream in a mixing bowl. Mix together until smooth.

  • Add garlic powder, cumin, salt, and pepper to the cream cheese mixture and mix until blended.

  • Drain the corn and diced tomatoes with green chilies well. Place cheddar cheese, corn and diced tomatoes with green chilies into the cream cheese mixture. Stir the corn dip until well blended.

To Make Cold Corn Dip

  • Pour dip after mixing into a serving bowl. Serve with tortilla chips, Fritos, or other corn chips and enjoy.

To Make Hot Corn Dip

  • Preheat the oven to 350 degrees fahrenheit. Spray 8 x 8 pan with spray cooking oil.

  • Pour the dip mixture into the pan. Bake the dip for 25-30 minutes until hot and bubbly around the edges. Give the dip a stir, then serve with tortilla chips, Fritos, or other corn chips and enjoy.

Notes

You can keep this dip warm in the slow cooker after heating it up, just transfer it to a warmed up slow cooker.
I don’t recommend warming the dip up in the slow cooker. As the cream cheese and sour cream in this dip will likely separate and won’t have a great texture from being cooked low and slow in my experience.
Both sour cream and cream cheese are usually ingredients added to the end of cooking in a slow cooker after other ingredients are hot so they don’t separate. While you could heat up the rotel and corn first in the slow cooker, it is likely more trouble than it’s worth.

Nutrition

Calories: 238kcal | Carbohydrates: 12g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 349mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 6mg | Calcium: 205mg | Iron: 1mg

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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