This Mexicorn Rotel Dip is irresistibly creamy, cheesy, and bursting with bold Southwestern flavor. Melty Velveeta, sweet Mexicorn, spicy Rotel tomatoes, and sharp cheddar come together with a touch of green onion for added color and bite. Perfect for parties, game days, or anytime you need a warm, easy-to-make dip.
Mexicorn Rotel Dip
Recipe by Daily Disher
Mexicorn Rotel Dip is a creamy, cheesy crowd-pleaser packed with sweet corn, zesty tomatoes, and melty Velveeta—perfect for any party spread.
Course: Appetizer
/Cuisine: American
/Difficulty: Easy
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
1 can Mexicorn
1 can Rotel tomatoes
16 oz Velveeta cheese
1 cup shredded cheddar cheese
¼ cup chopped green onions
1 tbsp butter
Directions
1.
Begin by draining the can of Mexicorn and Rotel tomatoes, removing excess liquid for a thicker dip texture.
2.
Cut the Velveeta cheese into cubes to facilitate even melting when combined with other ingredients in the pan.
3.
In a medium saucepan, melt the butter over medium heat, ensuring it doesn’t brown to maintain flavor balance.
4.
Add the Mexicorn, Rotel tomatoes, and Velveeta cubes to the melted butter, stirring consistently to blend.
5.
Continue stirring as the cheese melts, maintaining medium heat to prevent sticking or burning of the mixture.
6.
Once the cheese is fully melted, stir in the shredded cheddar cheese, ensuring a smooth, even distribution.
7.
Add the chopped green onions to the mixture, stirring until well incorporated, to add flavor and color.
8.
Transfer the dip to a serving bowl or dish and serve warm with tortilla chips or assorted vegetables.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
