The Best Mexicorn Dip Recipe That’s So Easy to Make

My Mexicorn Dip is loaded with flavor and has a spicy kick from the jalapenos, with just the right amount of cheese. Everyone loves this no-bake dip, and I love how easy it is to make!

Mexicorn Dip

Y’all, this is just about the easiest and tastiest dip on the planet.

My kids call it Crack Corn Dip. Much like my Crack Green Beans, they just cannot get enough! It’s similar to my Elote Corn Salad recipe, but a bit different.

Seriously easy—you just mix everything together and pop it into the fridge overnight.

Now, I’ve tried many Mexican corn dip recipes, so I think I can fairly say that my recipe is the BEST Mexican cheese corn dip I’ve ever eaten.

It tastes amazing when it has time for all the flavors to come together, which makes this easy corn dip the perfect choice when needing to prep something ahead of time for a party, gathering, or for snacking later on.

There are no hard-to-find ingredients in this dip. Just a handful of store-bought goodies and some staples you probably already have in your fridge, and you’re ready to go!

The hardest part about this dip is shredding the cheese, but if you buy pre-shredded cheese, then this dip is so super easy.

Why You’ll Love My Mexicorn Dip Recipe

• It’s Easy to Make: This mexican corn dip recipe is as simple as mixing everything in a large bowl. No cooking required! It’s perfect for when you need a quick and delicious dish for a game day or a party.
• Perfect Combination of Flavors: With green chilies, jalapeno pepper, and cheddar cheese, this dip has the right balance of spice and creaminess. The sour cream and mayonnaise give it a creamy texture, while the sharpness of the cheese and the freshness of the green onions add layers of flavor.
• Great for Any Occasion: This creamy corn dip is versatile and perfect for any event, from a family gathering to Cinco de Mayo celebrations. It’s a big hit at work potlucks, parties, and casual get-togethers.
• Make Ahead: You can prepare this dip ahead of time. Letting it chill for a few hours or overnight in an airtight container allows the flavors to meld together beautifully. It’s even better the next day!
• A Versatile Mexican Recipe: This dish fits perfectly into a spread of Mexican recipes. I like to make it when I make my Burrito Casserole or Enchilada Meatball Casserole.

Other Amazing Dips You’ll Love

• Crockpot Taco Dip
• Spinach Artichoke Dip with Alfredo Sauce
• Pigs in a Blanket Dip
• Garlic Asiago Cheese Dip
• Jalapeno Popper Dip
• Cranberry Jalapeno Cream Cheese Dip
• Cilantro Cream Sauce

Mexicorn Ingredients

• Canned Mexicorn: Grab this Mexican-style corn that includes a combo of sweet corn, peppers, and a little extra flavor. Make sure to drain it well so the dip doesn’t get watery.
• Diced Green Chiles: These mild, flavorful peppers add a little zest without too much heat.
• Fresh Jalapenos: If you want a little kick, toss in some finely minced jalapeno pepper. Remove the seeds and membranes for less heat, or leave them in for a spicier dip.
• Green Onions OR Fresh Cilantro: Chopped green onions add a fresh, mild bite. If you’re a cilantro fan, you can use fresh cilantro instead.
• Mayonnaise: Mayo combines beautifully with the sour cream to create a smooth, creamy texture.
• Sour Cream: It balances the heat from the peppers and the bold flavor of the cheeses.
• Sharp Cheddar Cheese: Shred your own cheese for the best results, or use pre-shredded cheese for convenience. The sharpness of cheddar cheese pairs perfectly with all the flavors.
• Shredded Cheese: Add Pepper Jack for a touch of spice or Monterey Jack for a more mild dip.
• Salt and Pepper: Add just enough salt and pepper to bring out all the flavors. Taste as you mix to get it just right.

What is Mexicorn?

Mexicorn might sound like a fancy ingredient, but trust me, it’s in every supermarket!

Mexicorn is canned corn niblets that are packed with diced red and green bell peppers. It’s colorful and fresh tasting, and many national and store brands make it.

You’ll find it wherever you buy canned corn. It is also sometimes called Southwestern corn or fiesta corn.

How to Make Mexicorn Dip

This dip is so good, you might as well make a double batch!

1. Prep Your Ingredients: Start by draining your Mexicorn and mincing your fresh jalapenos. If you don’t want too much heat, remove the seeds and membranes. Shred your cheeses if you’re not using pre-shredded. Chop your green onions or fresh cilantro.
2.  Mix It All Together: In a large bowl, combine the Mexicorn, diced green chiles, jalapenos, green onions or cilantro, mayonnaise, sour cream, and shredded cheeses. Add a sprinkle of salt and pepper to taste. If you want a little extra kick, toss in a dash of cayenne pepper or chili powder.
3. Chill the Dip: Cover the bowl and let the dip chill in the fridge for at least 2 to 3 hours. For the best flavor, let it sit overnight. Chilling helps the flavors meld together and makes the dip even more delicious.
4. Garnish and Serve: Before serving, sprinkle a little more chopped green onions or cilantro on top. Pair the dip with Fritos scoops, tortilla chips, or fresh veggies for dipping.

Variations for Mexicorn Dip

• Don’t Care for Bell Peppers? If you’re not a fan of peppers, you can use regular canned corn instead of Mexicorn and omit the peppers. The peppers are pretty and add flavor, but the dip will still be delicious without them.
• Add More Heat: To make your dip spicier, swap out jalapenos for serrano chilies. They bring a serious kick that’s perfect for those who love a spicy Mexican corn dip. You could also add a tad bit of hot sauce!
• Swap Greek Yogurt for Sour Cream: If you’re looking for a healthier option, use Greek yogurt instead of sour cream.
• Make It Creamier: Want a richer dip? Mix in a few ounces of softened cream cheese with the mayonnaise and sour cream.
• Make It a Hot Dip: Transform this into a warm, cheesy dip by baking it in a casserole dish or heating it in a slow cooker on low heat. 

Recipe Tips

• Drain the canned corn REALLY well. You don’t want a soupy dip. After draining the can, you can spread the corn out on a few layers of paper towels to absorb more of the liquid. This is an optional step.
• Canned chiles aren’t that spicy, but they add a lot of flavor.
• You can use low-fat sour cream and mayonnaise in this recipe.
• Cilantro AND green onions are a bit overwhelming for this dip, which is why I suggest using one or the other.
• You can use the white and green parts of the green onions, just slice them thinly, so you’re not biting into a big chunk of onion.

Dippers for Mexicorn Dip

When it comes to enjoying Mexican street corn dip, having the right dippers makes all the difference.

Here are some delicious options to pair with this creamy dip that’ll turn it into one of your favorite dips!

• Fritos Scoops: The sturdy shape of the scoops holds the dip perfectly, so you get all that cheesy goodness in every bite.
• Tortilla Chips: Crispy and salty, tortilla chips pair well with the flavors of this Mexican cheese corn dip. Choose thick chips to keep them from breaking while you scoop.
• Fresh Veggies: You can also serve my dip recipe with green peppers, celery sticks, carrot sticks, or cucumber slices.

Storage

This corn dip recipe will keep in an airtight container in the fridge for 2-3 days. After that, it might start to get a bit runnier – it’s still OK to eat, but I’d get rid of it after 4-5 days, tops.

Can Mexican Corn Dip be frozen?

Because of the mayonnaise and sour cream in this recipe, it won’t freeze and thaw well. It’ll be a runny mess of nastiness. This dip is best eaten fresh, but never fear – it’s so good that it’ll get gobbled up quickly!

Is Corn Dip Gluten-Free?

Yes, this Mexican Corn Dip recipe is totally gluten-free! The only issue could be with pre-shredded cheese. Most pre-shredded cheeses are tossed with starch to keep the cheese from clumping, and these starches are usually gluten-free. If this is a concern, shred your own cheese.

Print Pin

Mexican Corn Dip

Ingredients

• 3 11oz cans Mexicorn drained
• 1 7oz can diced green chiles
• 2-3 fresh jalapenos, minced seeds and membranes removed if you don’t want the heat
• 1/2 Cup chopped green onions OR chopped cilantro
• 1 Cup mayonnaise
• 1 Cup sour cream
• salt and pepper to taste
• 8 Oz sharp cheddar cheese shredded
• 8 Oz Monterey Jack or pepper jack cheese shredded

Instructions

• In a large bowl, mixed together all the ingredients. Chill overnight, or at least 2 to 3 hours. Garnish with more chopped green onions and/or cilantro, if desired. Serve with Fritos scoops corn chips.