Table of Contents

Introduction

Southwest Corn Dip is one of those dishes that instantly brings a party to life. It’s creamy, zesty, colorful, and perfect for scooping up with tortilla chips. Whether you’re hosting game night, heading to a potluck, or just craving something quick and satisfying, this dip is guaranteed to please a crowd.

I first had Southwest Corn Dip at a summer barbecue. Among all the grilled meats and side dishes, it was this bowl of creamy corn goodness that disappeared first. People kept going back for scoop after scoop, and by the end of the night, everyone was asking for the recipe. That’s the magic of this dish: it’s simple, quick, and absolutely addictive.

With just a few pantry staples — Mexicorn, Rotel tomatoes, sour cream, mayonnaise, cheddar cheese, and cilantro — you’ll have a dip that’s packed with flavor and ready in minutes. The best part? It requires no cooking, so you can whip it up in advance and let the fridge do the work. If you love dips like this, you’ll also enjoy the tangy freshness of this Easy Creamy Cucumber Salad, another chilled dish perfect for gatherings.

Ingredients for Southwest Corn Dip

2 cans Mexicorn (drained)
1 can Rotel (regular or hot, drained)
2 cups shredded cheddar cheese
8 green onions, sliced
1 cup mayonnaise
8 oz sour cream
1 bunch fresh cilantro, chopped

Directions for Southwest Corn Dip

Drain Ingredients
Drain both cans of Mexicorn and the can of Rotel to avoid excess liquid.
Combine Ingredients
In a large bowl, mix together Mexicorn, Rotel, shredded cheddar cheese, and sliced green onions.
Add Creamy Base
Stir in mayonnaise, sour cream, and fresh chopped cilantro until well combined.
Mix & Chill
Cover and refrigerate for at least one hour to let the flavors blend together.
Serve
Serve chilled with tortilla chips, crackers, or fresh veggies.

Tips & Variations for Southwest Corn Dip

Spicy Kick: Use hot Rotel and add diced jalapeños for extra heat.
Cheese Options: Swap cheddar for Pepper Jack or a Mexican blend for added flavor.
Make It Lighter: Use Greek yogurt instead of mayonnaise for a healthier twist.
Fresh Touch: Stir in diced red bell peppers or avocado chunks before serving.
For another easy party dip, try this Cheddar Ranch Crack Dip — creamy, cheesy, and just as addictive.

Storage for Southwest Corn Dip

This Southwest Corn Dip recipe is best served chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving if separation occurs.

Freezing is not recommended, as the sour cream and mayonnaise base can separate when thawed.

Time & Yield

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings

Tools Used

Large mixing bowl
Cutting board & knife
Spatula or spoon
Airtight container

FAQ

Q1: Can I make Southwest Corn Dip ahead of time?
Yes! In fact, it tastes better after chilling overnight because the flavors have more time to blend.

Q2: What can I serve with this dip besides tortilla chips?
It pairs well with crackers, pita chips, celery sticks, carrot sticks, or even as a topping for tacos and baked potatoes.

Final Thoughts on Southwest Corn Dip

The Southwest Corn Dip is a must-have for parties, BBQs, and potlucks. With its creamy base, zesty tomatoes, fresh cilantro, and sweet corn, it’s a dip that stands out on any table. Quick to make, no-cook, and endlessly versatile, this recipe is one you’ll find yourself making again and again.

And if you’re craving even more easy appetizer ideas, head over to Delish where you’ll find plenty of crowd-pleasing dips and snack recipes.

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