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–+ servings
spicy cheesy tomato corn dip

Rotel Corn Dip

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Prep Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 can opener
  • 1 rubber spatula or mixing spoon
  • 1 plastic wrap or airtight container
  • 1 serving bowl

Ingredients
  

  • 2 can corn kernels 11 ounces; drained
  • 1 can Rotel diced tomatoes with green chiles 10 ounces; drained
  • 2 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 stalks green onions finely sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jalapeño pepper optional; seeded and finely diced
  • 2 tablespoon fresh cilantro optional; chopped

Instructions
 

  • Drain the canned corn and Rotel very well to remove excess liquid.
  • Place the drained corn and Rotel into a large mixing bowl.
  • Add the shredded cheddar cheese to the bowl.
  • Stir in the sour cream and mayonnaise until everything is evenly coated.
  • Add the sliced green onions, garlic powder, onion powder, ground cumin, salt, and black pepper to the mixture.
  • If using, add the finely diced jalapeño and chopped cilantro to the bowl.
  • Mix everything thoroughly with a rubber spatula or spoon until well combined.
  • Taste the dip and adjust seasoning with additional salt or pepper if desired.
  • Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
  • Refrigerate the dip for at least 1 hour to chill and allow the flavors to meld before serving.
  • Transfer the chilled dip to a serving bowl and serve with tortilla chips, crackers, or vegetable sticks.

Notes

For best flavor, let the dip rest even longer than an hour if you can, as the seasoning penetrates the corn and cheese over time; always drain Rotel and corn thoroughly to prevent a watery texture, and if the dip still seems loose after chilling, stir in a bit more shredded cheese. Adjust the heat level by choosing mild, original, or hot Rotel and controlling how much jalapeño you use, and feel free to swap part of the cheddar for pepper jack for extra spice. This dip can be made a day ahead, stored chilled, and stirred before serving, but avoid freezing since the dairy can separate. Serve it very cold for the best texture, and keep it on ice or return it to the fridge after 2 hours if serving at a party for food safety.
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