How to make Mexicorn Rotel Dip
4 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayo
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
1/4 tsp smoked paprika
1 tsp granulated sugar
15.25 oz canned whole kernel sweet corn, drained
10 oz Rotel diced tomatoes and green chilies, drained
2 cups shredded Mexican cheese blend
1 cup chopped green onions
1 tbsp grated yellow onion
Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
Use an electric mixer to whip all of the ingredients together until smooth.
Add the corn and Rotel to the bowl.
Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
Stir well again.
Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
Serve with chips and/or crackers for dipping.
Calories: 190 kcal | Total Fat: 15 grams | Saturated Fat: 7 grams | Trans Fat: 1 gram | Cholesterol: 35 mg | Sodium: 480 mg | Total Carbohydrates: 10 grams | Dietary Fiber: 1 gram | Sugars: 3 grams | Protein: 6 grams
Frequently Asked Questions:
Can I use fresh corn instead of canned corn?
While the recipe calls for canned sweet corn, you can certainly use fresh corn if you prefer.
Simply cook and remove the kernels from fresh corn ears to use in the dip.
Just ensure it’s fully cooked and cooled before adding it.
Is there a substitute for mayo?
If you’re not a fan of mayo, you can substitute it with Greek yogurt or additional sour cream for a tangier flavor.