Mexican Corn and Rotel Dip (Easy & Cheesy)

This warm, creamy, and slightly spicy dip is a guaranteed crowd-pleaser! It comes together in minutes and is perfect for game day, parties, or any gathering.

Ingredients

• 2 (11 oz) cans Mexican-style corn (like “Mexicorn”), drained

• 1 (10 oz) can Original Rotel (diced tomatoes with green chilies), undrained

• 1 (8 oz) block cream cheese, softened and cubed

• 2 cups shredded Mexican blend cheese (or sharp cheddar), divided

• ½ cup sour cream or Greek yogurt

• ½ cup mayonnaise

• ½ teaspoon chili powder

• ½ teaspoon cumin (optional)

• ¼ teaspoon garlic powder

• 4-6 slices cooked bacon, crumbled (optional, but highly recommended)

• 2-3 green onions, sliced (for garnish)

Instructions

Crockpot / Slow Cooker Method (Best for Parties)

1. Combine: Add the drained Mexicorn, undrained Rotel, cubed cream cheese, 1 ½ cups of the shredded cheese, sour cream, mayonnaise, and spices to the slow cooker.

2. Cook: Stir to combine. Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, stirring occasionally, until the cream cheese is fully melted and the dip is hot and bubbly.

3. Serve: Stir well until smooth. Top with the remaining ½ cup of shredded cheese, crumbled bacon, and green onions. Serve warm with tortilla chips.

Oven Method

1. Preheat: Preheat oven to 350°F (175°C).

2. Combine: In a large mixing bowl, combine all ingredients except for the reserved ½ cup of cheese and bacon/green onion toppings.

3. Bake: Spread the mixture into an 8×8-inch or similar-sized baking dish. Bake for 20-25 minutes, until hot and bubbly.

4. Top and Broil: Sprinkle the remaining cheese on top and broil for 1-2 minutes until golden and melted (watch carefully!).

5. Garnish: Top with bacon and green onions before serving.

Stovetop Method (Fastest)

1. Sauté: In a medium saucepan over medium heat, combine the Mexicorn, Rotel, cream cheese, sour cream, and mayonnaise.

2. Melt: Heat, stirring frequently, until the cream cheese is completely melted and the dip is smooth and heated through (about 10-15 minutes).

3. Add Cheese: Stir in 1 ½ cups of shredded cheese until melted.

4. Serve: Transfer to a serving bowl, top with remaining cheese, bacon, and green onions.

Serving Suggestions

• Chips: Tortilla chips (scoops work great!), Fritos, or pita chips.

• Veggies: Bell pepper strips, celery, or carrot sticks for a low-carb option.

• As a Topping: Fantastic over baked potatoes, grilled chicken, or hot dogs.

Tips & Variations

• Spice Level: For a milder dip, use Mild Rotel. For more heat, use Hot Rotel or add a dash of your favorite hot sauce.

• Add Protein: Stir in 1 cup of cooked, seasoned ground beef or shredded rotisserie chicken to make it a heartier meal-like dip.

• Make it Creamier: Use a full 8 oz of sour cream and omit the mayonnaise if preferred.

• Make Ahead: You can mix all the ingredients (except toppings) in the baking dish or slow cooker insert up to a day in advance. Cover and refrigerate. Add 10-15 minutes to the baking/cooking time if starting cold.

This dip is always the first to disappear! Enjoy