Creamy, zesty, and irresistibly delicious, this Easy Mexican Corn Dip is the ultimate party appetizer. With cream cheese wrapping every kernel of corn and bite of Rotel tomatoes and chilis, it’s no wonder this dip is a crowd favorite! Also called Fiesta Corn Dip with Cream Cheese, it’s as fast to make as it is flavorful—perfect for any gathering.
Mexican Corn Dip with Rotel Recipe
With just four simple ingredients, this Mexican Corn Dip delivers a perfect balance of creamy and zesty flavors. Whole kernel corn, Rotel, cream cheese, and a dash of cumin come together to create a dip that’s always a hit.
Ready in less than 15 minutes on the stovetop or an hour in a slow cooker, this recipe is hassle-free and versatile. Serve it warm for the ultimate comfort or at room temperature for a quick and easy appetizer.
Why You’ll Love This Recipe
• Quick & Easy: Heat it up on the stove or toss it in a slow cooker for a no-fuss appetizer.
• Minimal Ingredients: With only four main ingredients plus seasoning, it’s easy to memorize.
• Crowd-Pleasing: People rave about how good this dip tastes at gatherings—it’s a guaranteed hit.
• Reheats Beautifully: Leftovers taste just as amazing as when it’s freshly made.
What You’ll Need
• Whole Kernel Corn: Two cans of generic-brand corn keep this recipe budget-friendly.
• Mild Rotel: One large can (if available) is more economical than smaller ones.
• Cream Cheese: The key ingredient for that rich, creamy texture.
• Cumin: Adds a subtle depth of flavor and a mild kick.
• Salt & Pepper: Kosher salt and freshly ground black pepper for seasoning.
How to Make Mexican Corn Dip
Step 1: Drain the Corn & Rotel
• Open the cans of corn and Rotel, and drain thoroughly using a strainer to avoid excess liquid. Skipping this step can make the dip too runny.
Step 2: Season
• Sprinkle the drained veggies with salt, freshly ground pepper, and cumin. You can stir now or wait until the cream cheese is melted.
Step 3: Add the Cream Cheese
• Place a block of cream cheese in the center of the mixture. To speed up melting, slice the cream cheese into smaller pieces.
Step 4: Heat the Dip
• Stovetop Method: Heat on low, stirring often for about 15 minutes until smooth and creamy.
• Slow Cooker Method: Cook in a 4-quart slow cooker on high for 1–2 hours, stirring after an hour. Once the cream cheese has melted, switch to “keep warm” and serve at your convenience.
Step 5: Serve
• For easy dipping, transfer the dip to a smaller bowl, or serve directly from the slow cooker with a spoon.
Tips & Tricks
• Spicy Kick: Use spicy or regular Rotel instead of mild for a hotter version.
• Chip Pairing: Serve with Fritos or tortilla chips for added crunch.
• Proper Draining: Always use a strainer to drain the corn and Rotel well to prevent a watery dip.
With its creamy texture and bold flavors, this Mexican Corn Dip is guaranteed to become a party staple. Quick, easy, and absolutely delicious—it’s a recipe you’ll turn to again and again!
Mexican Corn Dip
This easy Mexican Corn Dip combines sweet corn and zesty Rotel tomatoes with a creamy coating of cream cheese, creating a flavorful and irresistible appetizer.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer, Main Course
Cuisine American
- 30 ounces whole kernel corn 2 cans, drained
- 28 ounces mild Rotel 1 large can or 3 regular cans, drained
- 8 ounces cream cheese softened
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Thoroughly drain the corn and Rotel using a strainer. Add them to a 4-quart slow cooker or a pot on the stove.
Sprinkle the cumin, salt, and pepper over the mixture. Slice the cream cheese and place it on top.
Stovetop method: Cook on low heat, stirring frequently for about 15 minutes, until the cream cheese is melted and the ingredients are heated through.
Slow cooker method:
Set the slow cooker to high, then stir after about 1 hour. Continue to stir occasionally until the cream cheese is fully melted and everything is well combined.
Serve warm with tortilla chips or fresh veggies for dipping!