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White bowl generously filled with warm mexican corn dip on a bigger plate loaded with tortilla chips on a blue and white napkin
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Mexican Corn Dip

Cream cheese gently coats every kernel of corn and piece of Rotel tomatoes and chilis in this easy Mexican Corn Dip recipe.
Course Appetizer
Cuisine Mexican
Keyword Mexican Corn Dip
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 servings
Calories 78kcal
Author Jennifer Osterholt

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 78kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 225mg | Potassium: 141mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg