This Fiesta Corn Dip Recipe is the perfect party dip for a crowd. This simple to make dip pairs great with Frito’s or tortilla chips and can be prepped ahead of time.
It’s party time! Okay, so not really but this Fiesta Corn Dip Recipe really is the perfect party dip for a crowd. This corn dip with Rotel features corn (duh), black beans, cheese and has a mayo and sour cream base. Top the dip with some hot sauce to really take your dip game to the next level.
The dip is served cold meaning you do not have to mess with heating, or trying to keep the dip warm. To add to the awesomeness, this corn dip can easily be made ahead of time saving you on prep work for parties and holidays. Serve with Frito’s or tortilla chips for the perfect finish. I hope your next party or get-together is made even better with this simple corn dip recipe!
- Sour Cream and Mayo: The combination of these two make the dip so creamy. Alternatively, you can use plain non-fat Greek yogurt in place of the sour cream.
- Corn: Personally, I use canned corn, because let’s be real it is so much easier and faster. If using canned corn be sure to drain it first. Alternatively, you can use thawed frozen corn or cooked fresh corn.
- Black Beans
- Green and Red Onions
- Shredded Cheese: My favorite cheese to use it a thick cut shredded cheddar cheese. You can stick with this recommendation or use Mexican Style cheese, Pepperjack cheese, Coldy Jack cheese or some combination of them.
- Hot Sauce (Optional): I LOVE mixing in and topping my dip with Cholula hot sauce (seriously try it, it is so freaking good). If you dob’t want to mix it into the dip you can place the bottle on the side and let everyone add as much as they please.
- Rotel: I love using the Chipotle flavored Rotel for my corn dip, because it adds more depth of flavor. Alternatively, you can use original, mild or hot.
- Taco Seasoning and Sauce
- Lime Juice
- Chips for Serving
- A Large Prep Bowl: If possible try and use a bowl that has a lid on it so you can easily store it in the fridge for chilling. If you do not have a lid with a bowl you can use plastic wrap instead.
- Measuring Cups and Spoons
- A Sharp Knife and Cutting Board
- A Can Opener
How to Make Corn Dip
- Prepping the Ingredients
Begin by slicing the green onions, draining the canned beans, corn and Rotel and measuring out the remaining ingredients.
- Mixing the Dip
Combine all the prepped ingredients into a large prep bowl and use a spoon to combine everything together. The dip will be slightly liquidy (don’t worry everything will come together once it is refrigerated). Cover the dip and refrigerate for at least 2 hours, or as long as overnight.
- Finishing Touches and Serving
Once the dip has chilled, remove it from the refrigerator and give it a good stir. Place in a large serving dish and top with chopped red onion, corn, black beans and hot sauce (optional) and serve cold with dippers of choice.
More Dip Recipes
What to Serve Corn Dip with: My personal favorite way to enjoy this Fiesta Corn Dip is with Frito’s Scoops. The scoops work way better than the original Frito’s because they are thicker and will hold up to the dip. Some other good dippers for serving are tortilla chips, torn up tortilla, or sliced mini peppers.
Additional Ideas: To further utilize leftover corn dip with Rotel you can use this dip as a filling for tacos, scooped into sliced jalapenos (thick jalapeno poppers), used in my Enchilada Puffs Recipe, or even added into the middle of tortillas and sliced for pinwheels.
Topper Ideas: The additional toppers for this dip are completely optional, but I think it makes the dip look prettier and add a bit more flavor. You could top the corn dip with additional corn, black beans, chopped red onion, green onion, hot sauce (go with Cholula or Tabasco) crushed Frito’s or tortilla chips.
Store leftover corn and black bean dip in an airtight container in the fridge. The dip will stay good for up to 4 days.
Yes, this fiesta dip with corn can be made ahead of time making it perfect for parties. You can combine the dip and store it in the fridge up to 24 hours ahead of time. This actually makes the dip even better and lets all the flavors combine longer.
No, this dip recipe is not freezer friendly.
The party corn dip comes out way better if it is refrigerated first, but if you HAVE to serve it immediately you can. I recommend adding additional shredded cheese into the dip to help suck up some of the excess moisture and helping with the texture.
I hope you and your guests enjoyed this party dip recipe. Leave a comment and let me know what you thought below!
Fiesta Corn Dip Recipe for a Crowd
- 1 Cup Mayo
- 8 Oz Sour Cream or Plain Non-Fat Greek Yogurt
- 1 15 Oz Can Black Beans
- 3 15 Oz Can Corn
- 1 10 Oz Rotel Chipotle, Hot, Mild or Original
- 5 Green Onions
- 3 Cups Cheddar Cheese Shredded (I like the thick cut kind)
- 1 Tbsp Lime Juice
- 2 Tbsp Homemade Taco Seasoning or your favorite store brand
- 1 Tsp Sea Salt
- ¼ Cup Taco Sauce
- 2 Tbsp Hot Sauce Optional-I like Cholula or Tabasco
- Frito's or Tortilla Chips
- Hot Sauce (Cholula or Tabasco) Optional
- Corn Optional
- Red Onion Optional
- Green Onion Optional
- Open and drain the liquid from the canned corn, black beans and Rotel. Chop the green onion and measure out the remaining ingredients.
- Add all the ingredients to a large prep bowl and stir to combine. The dip will be slightly watery. Cover the dip and refrigerate for at least 2 hours or as long as overnight.
- Once refrigerated, stir the dip and serve cold with additional toppers and chips of choice. Enjoy!
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