Mexicorn Rotel Dip

Ingredients

• 1 (16-ounce) package pasteurized process cheese product (e.g., Velveeta), cubed

• 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel), undrained

• 1 (11-ounce) can Mexicorn (whole kernel corn with red and green peppers), drained

• Optional toppings: sliced jalapeños, chopped fresh cilantro

• For serving: tortilla chips

Notes:

• Use the “Hot” variety of diced tomatoes for a spicier dip.

• If Mexicorn is unavailable, substitute 1 can of whole kernel corn plus 2 tbsp of finely diced red or green bell pepper.

  

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Step-by-Step Instructions

1. Prepare Ingredients:

   • Cube the processed cheese for even melting.

   • Drain the Mexicorn.

2. Combine Ingredients:

   • In a medium saucepan over low to medium heat, combine the cubed cheese, undrained tomatoes with green chilies, and drained Mexicorn.

3. Melt and Stir:

   • Heat gently, stirring frequently to prevent scorching.

   • Continue until the cheese is fully melted and the mixture is smooth (about 10–15 minutes).

4. Adjust Consistency:

   

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   • For a thinner dip, stir in 1 tbsp of milk or water at a time.

   • Slow cooker option: Combine all ingredients in a slow cooker on low, stirring occasionally until melted and hot.

5. Serve:

   • Transfer to a serving bowl and serve immediately with tortilla chips.

   • Optional: Top with fresh cilantro or sliced jalapeños for extra flavor.

FAQ

Can I make this dip in advance?

• Yes. Prepare, cool, and store in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a slow cooker, adding a little milk or water to restore creaminess.

What if I don’t have Mexicorn?

• Use canned corn plus diced bell peppers (see ingredient notes).

  

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Can I use natural cheese instead of processed cheese?

• Yes, but combine shredded cheddar or Monterey Jack with 1 tbsp cornstarch to prevent separation. Texture may be slightly grainier, and frequent stirring is needed.

Storage Tips

• Cool leftovers completely and store in an airtight container in the fridge for 3–4 days.

• Reheat gently on the stovetop with a splash of milk or water.

• Can be frozen for up to 2 months; corn and tomatoes may soften slightly after thawing.