Cream cheese gently coats every kernel of corn and piece of Rotel tomatoes and chilis in this easy Mexican Corn Dip recipe.
Also known as Fiesta Corn Dip with Cream Cheese, it doesn’t matter what you call it this is the fastest and easiest party dip I’ve ever made!
Mexican Corn Dip with Rotel Recipe
A nice zest mixed with a special creaminess creates Mexican Corn Dip with Rotel using only four ingredients. Plenty of whole kernel corn mixed with rotel, cream cheese and a little cumin makes a wonderfully creamy and zesty combination that is always popular!
In less than five minutes this dip can be tossed in a slow cooker and ready to eat in an hour. Or it can be heated in about 15 minutes on the stove top. Either way this Corn Dip recipe is fuss free.
A bit different than our Fiesta Sausage Dip you see a lot of the corn and tomatoes as they are scooped up on a crunchy tortilla chip.
We enjoy this corn dip warm, but it really tastes great at room temperature too. So this is one of those recipes to commit to memory because it is versatile and delicious.
This dip compliments our Dried Beef Cheese Ball and Crab Dip on a snack table or at a party where people are grazing.
Why This Recipe Works:
- Super easy to heat up quickly on the stove or in a slow cooker this is the perfect party appetizer!
- With only 4 ingredients plus salt and pepper this Mexican Dorn Dip with Rotel recipe is easy enough to memorize.
- This is a dish people linger around and talk about how good it tastes at a gathering, which I always take as a compliment.
- If you have extra it reheats really well and taste the same as when it was freshly made.
What is Mexican Corn Dip Made Of?
- Whole Kernel Corn – I like to use two cans of the generic brand to save money.
- Mild Rotel – Buying one large can, if available, is a better deal than buying 3 regular size cans.
- Cream Cheese – the rich and creamy ingredients that pulls everything together and makes this recipe memorable.
- Cumin – Adds a depth of flavor to the dish and a little bit of kick.
- Salt & Pepper – I prefer kosher salt and freshly ground black pepper.
Step By Step Instructions
Open the cans of corn and Rotel. Use a strainer to drain the veggies very well.
In one test my husband just flipped the cans over using a gap in the lid to drain and there was still a lot of juice inside that had to be ladled out of the bowl. Don’t skip this important step!
I like to get out my fresh pepper grinder and sprinkle salt over the top.
Finish with a coating of cumin. Stir if you’d like or leave the seasonings here until the cream cheese is all melted.
Next add a block of cream cheese. You can add the whole block in the center if you’d like or slice it up like I did to make the cheese melt a little faster.
If I need the dip pronto I heat it on low heat on the stove and stir often for about 15 minutes.
If I’m home I like to use a 4 quart crock pot set to high for 1 to 2 hours to make the dip.
Check after an hour and stir. If the mixture stirs up smooth and creamy turn to keep warm and enjoy at your convenience.
If there are still clumps of cream cheese continue to heat and stir every 20 – 30 minutes.
I like to scoop into a smaller bowl to make dipping chips easier, but using a serving spoon to dish out of the slow cooker works great too.
Recipe Tips & Tricks
- To make a hot corn dip use spicy Rotel or regular instead of mild.
- Use Fritos instead of or in addition to tortilla chips.
- Be sure corn and Rotel are drained really well or the dip will be runny. I like to use a strainer, not just the lid of the can for a higher quality draining.
More Easy Party Food Recipes:
- Mini Cherry Cheesecake Cupcakes are a handheld favorite for parties.
- Chicken, Bacon, Ranch Sliders make a tasty snack, appetizer or main dish.
- Cheesy Kielbasa Sandwiches taste great with so many easy appetizers.
Mexican Corn Dip
- 30 ounces whole kernel corn 2 cans, drained
- 28 ounces mild Rotel 1 large can or 3 regular cans, drained
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Use a strainer to drain corn and Rotel very well. Pour into a 4 qt slow cooker or pot on the stove.
- Sprinkle seasonings on top and slice block of cream cheese over the top.
- Cook on low on the stove top and stir often – about 15 minutes OR set crock pot to high and stir after an hour. Keep checking and stirring until the cheese is melted and the veggies are heated through.
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