Ingredients
- Corn: Canned Southwest corn adds a slightly sweet, smoky flavor.
- Rotel: Diced tomatoes with green chilies give the dip a zesty kick.
- Cheese: Sharp cheddar adds a rich, melty texture.
- Green chilis: Bring a mild heat and extra depth of flavor.
- Bacon pieces: A crispy, savory addition that makes everything better.
- Sour cream: Creates a creamy base with a tangy twist.
- Mayonnaise: Adds richness and helps bind everything together.
- Garlic powder: A little seasoning to enhance the overall flavor.
- Salt and pepper: Essential for balancing the flavors.
- Green onions: A fresh and colorful topping for a bit of crunch.
See recipe card for quantities.
How to Make Cold Corn Dip
Mince your green onion.
Combine the corn, Rotel, cheese, green chilies, and bacon in a large bowl. Toss to incorporate.
Whisk together the sour cream, mayonnaise, and seasonings in a small bowl, then gently fold into the corn mixture.
Transfer to a serving bowl, then garnish with green onions.
Refrigerate, covered, for 1 hour or until ready to serve.
Serve with Fritos scoops or your preferred chips or crackers.
Hint: for an extra burst of flavor, squeeze a little lime juice over the dip before serving. It brightens up the flavors and adds a fresh twist!
Substitutions & Variations
- Make it spicier: Add diced jalapeños or a dash of hot sauce.
- Swap the cheese: Try Pepper Jack for an extra kick or Mexican blend for a milder flavor.
- Make it lighter: Use Greek yogurt instead of sour cream and light mayo.
- Turn it into a hot dip: Bake at 350°F for 20 minutes until bubbly.
💭Crucial Success Tips
Drain well! Make sure to drain the corn, Rotel, and green chilis completely to avoid a watery dip.
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes
Get ready for a flavor explosion! This Ultimate Corn Dip is a creamy, cheesy, and zesty sensation, bursting with sweet corn, vibrant seasonings, and irresistible ingredients. The perfect blend of textures and tastes, it’s a guaranteed hit with chips, crackers, or even veggies.
Ingredients
- 2 – 15.25 oz cans Southwest Corn, drained
- 10 oz can Rotel, drained
- 1 cup cheddar cheese, finely shredded
- 4 oz can green chilis, drained
- ⅓ cup bacon pieces
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 green onion, diced (for topping)
Instructions
- Mince your green onion.
- Combine the corn, Rotel, cheese, green chilies, and bacon in a large bowl. Toss to incorporate.
- Whisk together the sour cream, mayonnaise, and seasonings in a small bowl, then gently fold into the corn mixture.
- Transfer to a serving bowl, then garnish with green onions.
- Refrigerate, covered, for 1 hour or until ready to serve.
- Serve with Fritos scoops or your preferred chips or crackers.
How to Store Cold Corn Dip
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Do not freeze-the sour cream and mayonnaise will separate and become watery.
