Mexicorn Rotel Dip

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Mexicorn Rotel Dip

A warm, creamy, and slightly spicy cheese dip perfect for parties and game days.

Why You’ll Love It

  • Quick and simple to make with mostly shelf-stable ingredients

  • Creamy cheese meets sweet corn and tangy, slightly spicy tomatoes

  • Crowd-pleasing flavor ideal for potlucks, casual gatherings, or snacks

Ingredients

  • 1 (16-ounce) package pasteurized process cheese product (e.g., Velveeta), cubed

  • 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel), undrained

  • 1 (11-ounce) can Mexicorn (whole kernel corn with red and green peppers), drained

  • Optional toppings: sliced jalapeños, chopped fresh cilantro

  • For serving: tortilla chips

Notes:

  • Use the “Hot” variety of diced tomatoes for a spicier dip.

  • If Mexicorn is unavailable, substitute 1 can of whole kernel corn plus 2 tbsp of finely diced red or green bell pepper.

Step-by-Step Instructions

  1. Prepare Ingredients:

    • Cube the processed cheese for even melting.

    • Drain the Mexicorn.

  2. Combine Ingredients:

    • In a medium saucepan over low to medium heat, combine the cubed cheese, undrained tomatoes with green chilies, and drained Mexicorn.

  3. Melt and Stir:

    • Heat gently, stirring frequently to prevent scorching.

    • Continue until the cheese is fully melted and the mixture is smooth (about 10–15 minutes).

  4. Adjust Consistency:

    • For a thinner dip, stir in 1 tbsp of milk or water at a time.

    • Slow cooker option: Combine all ingredients in a slow cooker on low, stirring occasionally until melted and hot.

  5. Serve:

    • Transfer to a serving bowl and serve immediately with tortilla chips.

    • Optional: Top with fresh cilantro or sliced jalapeños for extra flavor.

FAQ

Can I make this dip in advance?

  • Yes. Prepare, cool, and store in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a slow cooker, adding a little milk or water to restore creaminess.

What if I don’t have Mexicorn?

  • Use canned corn plus diced bell peppers (see ingredient notes).

Can I use natural cheese instead of processed cheese?

  • Yes, but combine shredded cheddar or Monterey Jack with 1 tbsp cornstarch to prevent separation. Texture may be slightly grainier, and frequent stirring is needed.

Storage Tips

  • Cool leftovers completely and store in an airtight container in the fridge for 3–4 days.

  • Reheat gently on the stovetop with a splash of milk or water.

  • Can be frozen for up to 2 months; corn and tomatoes may soften slightly after thawing.

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