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Southwestern Corn Dip

Finished corn dip in a bowl.

It really is just an easy southwestern corn dip!

What else is there to say? This Southwestern corn dip is spicy, and it’s tasty. It’s simple. It’s most definitely going to show up in your poop later. Perfect for your summer parties. Every guest that we had at our summer BBQ was eating this up and could not believe how easy this was to make in the end! We have even brought this to a dip party (where everyone brings a dip for party guests to try) and it was a huge hit!

Ingredients for corn dip.

Here is how we made this southwestern corn dip!

Remove the whites from the green onions and set aside. Slice up the greens.

Coarsely chop the jalapenos.

In a large bowl mix together the cans of Mexicorn, chopped green chilis, jalapenos, green onion, mayo, sour cream, spices, and cheese. And that is the bulk of this recipe. Make sure to chill this in the refrigerator for a few hours until cold and serve. This is another recipe that the longer that it sits the better it is going to be!

Plated corn dip.

Items we used for our southwestern corn dip!

  • If you are having trouble finding Mexicorn at your local grocery store you can order it in bulk on Amazon!
  • Our favorite Mixing Bowls.


Is this corn dip cold?

Yes, yes it is cold. You could warm it in the oven but it may be a little weird. I prefer a cold dip when we are outdoors anyway! If you would like a warm version of this let us know and we will work on one!

Can I use fresh ingredients instead of Rotel canned products?

You sure can but the point of this is that it is easy. Keep it easy!

Can I add bacon?

Heck yeah, you can! Let us know what you add in the comments and how it came out!

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Finished corn dip in a bowl.

Quick Southwestern Corn Dip

  • Author: A Couple Bites
  • Total Time: 5


Get ready to elevate your appetizer game with this sensational blend of vibrant colors and bold tastes. Our Southwestern Corn Dip is a harmonious fusion of sweet corn, zesty diced red and green peppers, and a kick of fiery jalapeno slices that’ll make your taste buds dance with excitement.


Units Scale
  • 2 (15.25 oz) cans of Mexicorn, drained
  • 1 (4 oz) can chopped green chiles
  • 3 oz jalapeno slices from jar drained and chopped
  • 1/4 cup green onion chopped
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1 (8 oz) package of shredded sharp cheddar cheese
  • Bag of Fritos for dipping


  • Mix together Mexicorn, green chiles, jalapenos, green onion, mayo, sour cream, spices, and sour cream.
  • Allow to chill in the fridge for at least 3 hours before serving.
  • Prep Time: 5

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