A quick and easy sour cream-based, Mexican-style corn dip featuring Rotel, perfect for entertaining.
I love corn dip and while I have a few favorites here on the website, I'm constantly trying different versions. Many have very similar ingredients with only slight variations, but those subtle changes often make quite a difference.
Though I've been in the kitchen working on new recipes pretty regularly, I've just had a hard time focusing here lately with this heat y'all. I'm just a bit slow moving on the publishing part these days!
This one is so easy though and with ingredients that most folks who love dips keep on hand all of the time, that I thought I'd slip it in over the holiday weekend, so not a lot of chit chat today.
Speaking of heat... this dip does have a good bit of fire to it because I was aiming for that spicy with this version. Here I've used the original Rotel and original taco seasoning, but that heat can easily be adjusted by going with milder versions.
Here's what you'll need to make this Spicy Mexican Style Corn Dip.
- 1 (16 ounce) sour cream
- 1-1/2 tablespoons (about 1/2 of a 1-ounce packet) taco seasoning, or to taste
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (10.5) can original or mild diced tomatoes with green chilies (like Rotel), undrained
- 2 cups shredded Mexican-style cheese
I used original Daisy brand sour cream, Del Monte Summer Crisp Mexican Style corn, Taco Bell original taco seasoning, no-salt added original Rotel and Fiesta blend shredded cheese, containing Monterey jack, cheddar, queso quesadilla, and asadero cheeses.
Mix everything together, taste and add additional seasonings as needed and give it a chill in the fridge about 30 minutes.
That's it y'all except for one thing. You'll probably want to at least double up for that party.
For more of my favorite dip recipes, check out the collection on my Pinterest page!
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