This creamy Cowboy Corn Dip is a popular appetizer to whip up when you need something quick and easy. Canned Mexicorn, Rotel tomatoes and a few other simple ingredients make this fresh dip a favorite at any party!

A white bowl filled with creamy corn dip garnished with cilantro and tomatoes, surrounded by tortilla chips on a marble surface.

Why You’ll Love This Cold Corn Dip …aka Crack Corn Dip

No cooking required—just mix and chill.
Loaded with sweet corn, creamy goodness, and Tex-Mex flavor.
Perfect make-ahead appetizer recipe (tastes even better the next day).
Like this cowboy caviar dip, it’s a favorite at potlucks, BBQ’s, tailgating or game day parties.

Serving Tip

When serving cold dips like this at cookouts or parties, place the bowl in a disposable foil pan filled with ice so it stays cool longer. You can place a decorative hand towel or napkin over the ice and pan to cover it if you’d like.

A bowl of creamy corn dip with chopped cilantro, diced tomatoes, and a chip partially dipped in the mixture.

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)

Seven bowls containing mexicorn, rotel tomatoes, shredded cheese, green onions, sour cream, cilantro, and mayonnaise arranged on a white surface. Each bowl is labeled with its contents.

Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Mexicorn – (2) 11 ounce cans, drained of all the liquid. Mexicorn is canned corn with diced red and green peppers added in. If you can’t it, use 2 cups regular canned, frozen corn (thawed), or fresh corn plus ¼ cup each diced red and green bell peppers.
Rotel tomatoes – a 10 ounce can, drained. Use mild or spicy depending on your preferred spice level.
Shredded Mexican cheddar cheese – A blend of cheddar, Monterey Jack, and more. Use all shredded cheddar cheese or pepper jack for extra heat.
Sour cream – I use full fat but low fat or even Greek yogurt works as a lighter swap.
Mayonnaise – I use Hellman’s or Dukes. Feel free to use light mayo if desired.
Fresh cilantro, chopped – If you’re not a cilantro fan, you can reduce the amount or leave it out.
Green onions, finely sliced – You can substitute with red onion too.

Variations You Can Make

There are many ways to add even more flavors and heartiness if you want to!

Add diced jalapeno peppers or drained, diced green chiles for a spicier version.
Add a 15 oz can of black beans, drained and rinsed.
Add 2–3 cloves minced garlic, minced or 1 teaspoon garlic powder.
Add a tablespoon taco seasoning or ½ teaspoon each of chili powder and cumin.
Add in a ½ -1 cup of cooked crumbled bacon.

How to Make This Dip

Step 1: In a large mixing bowl, combine the drained corn kernels, drained Rotel, cheese, sour cream, mayonnaise, cilantro, green onions.

A white bowl filled with shredded cheese on top of sour cream and other layered ingredients, placed on a white marble surface.

Step 2: Stir until everything is evenly mixed and creamy.

Step 3: Serve cold with Fritos Scoops, tortilla chips, crackers or even veggies like red bell peppers, carrots or celery.

I usually can’t wait to dig in but you can refrigerate it for 30 minutes to an hour for it to thicken. Just cover the bowl with a lid, plastic wrap, or aluminum foil.

A hand dips a tortilla chip into a bowl of creamy cowboy corn dip with visible corn, tomatoes, cilantro, and green onions.

Storing Leftovers

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Like I mentioned, you can make it the day before to give the flavor extra time to meld if you’d like.

I don’t recommend freezing this dip since the mayo and sour cream can separate.

If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!

Easy Cowboy Corn Dip

No ratings yet

Print Pin Rate

Course: Appetizer

Cuisine: American, Mexican

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 112kcal

Author: Sherri Hagymas

Ingredients

▢ 22 ounces Mexicorn drained, 2 cans
▢ 11 ounces Rotel tomatoes drained, 1 can
▢ 2 cups mexican cheddar cheese shredded
▢ 1 cup sour cream
▢ 1 cup mayonnaise
▢ 1 cup fresh cilantro chopped
▢ 6 green onion finely sliced

Instructions

Mix all ingredients in a large bowl.
22 ounces Mexicorn, 11 ounces Rotel tomatoes, 2 cups mexican cheddar cheese, 1 cup sour cream, 1 cup mayonnaise, 1 cup fresh cilantro, 6 green onion
Cover and refrigerate until ready to serve.
Serve with tortilla scoops or Fritos scoops

Notes

Add a 15 ounce can of drained black beans.
Add a tablespoon of taco seasoning or cumin.
Add 2 -3 cloves of minced garlic or a teaspoon of garlic powder.
Add ½ cup of crumbled cooked bacon.

Mexicorn is canned corn with diced red and green bell peppers. If you can’t find it in your store, you can use regular canned, fresh or frozen corn and add ¼ cup of each red and green bell peppers.

Nutrition

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!