If you’re searching for a crowd-pleasing party snack that blends creamy decadence, a touch of spice, and pops of colorful veggies, look no further: Mexicorn and Cheese Fiesta Dip is here to steal the show! Bursting with sweet corn, gooey cheeses, and bold Southwestern flavors, this hot dip is irresistibly scoopable and made for sharing. Whether you’re hosting a laid-back game night or throwing a backyard get-together, Mexicorn and Cheese Fiesta Dip guarantees you’ll have everyone hovering by the snack table.
Ingredients You’ll Need
This recipe comes together with just a handful of essential ingredients, each playing an important role in creating a flavorful, melty, and gorgeously golden dip. Every item on this list adds something special—whether it’s an extra dose of creaminess, a hint of heat, or a boost of color and crunch.
- Mexicorn (2 cans, drained): The star ingredient! Mexicorn brings a lively mix of corn and pepper bits that’s both sweet and vibrant.
- Diced green chiles (1 can): These add subtle heat and an extra layer of Southwestern flavor without overpowering spice.
- Mayonnaise (1 cup): Provides rich creaminess and helps create that signature dip texture.
- Sour cream (1 cup): Brings tangy freshness and balances out the richness of the cheese and mayo.
- Shredded cheddar cheese (2 cups): Gives the dip a sharp, cheesy punch and that irresistible gooey factor.
- Shredded Monterey Jack cheese (1 cup): Melts beautifully and imparts a mellow creaminess that complements the bolder cheddar.
- Garlic powder (1/2 teaspoon): Adds a splash of savory depth that rounds out all the flavors.
- Chili powder (1/2 teaspoon): For just enough smoky spice to keep things interesting.
- Black pepper (1/4 teaspoon): Lends a hint of warmth and brings the seasoning together.
- Green onions (2, sliced, for garnish): Bright, peppery, and the perfect pop of green on top.
- Fresh cilantro (1/4 cup, chopped, for garnish): Adds a burst of herby freshness—skip if you’re not a fan!
- Tortilla chips or crackers for serving: These are a must for swooping up every last bit of this crave-worthy hot Mexicorn and Cheese Fiesta Dip.
How to Make Mexicorn and Cheese Fiesta Dip
Step 1: Prep Your Oven and Dish
Before anything else, set your oven to 350°F (175°C) so it’s hot and ready when you’re finished mixing. Lightly grease a 9×9-inch baking dish with nonstick spray or a touch of oil; this makes serving (and cleanup) so much easier and helps the Mexicorn and Cheese Fiesta Dip achieve perfectly golden edges.
Step 2: Mix the Dip Ingredients
Grab a large mixing bowl and combine the Mexicorn, diced green chiles, mayonnaise, sour cream, both cheeses, garlic powder, chili powder, and black pepper. Give everything a thorough stir until the mixture looks creamy and well blended. The variety of colors from the corn and green chiles mixed with all that cheese is a little preview of the magic about to happen in your oven!
Step 3: Layer and Bake
Spread the mixture evenly in your prepared baking dish, smoothing out the top. This helps ensure that every scoop gets a perfect balance of creamy base, sweet corn, and cheesy topping. Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the Mexicorn and Cheese Fiesta Dip is bubbling around the edges and the top is lightly golden and melty all over.
Step 4: Add the Finishing Touches
Once out of the oven, give your dip those eye-catching final touches! Sprinkle on the sliced green onions and chopped cilantro while the dish is still warm. The contrast of the fresh green garnish against the gooey, golden cheese makes it look as amazing as it tastes.
Step 5: Serve with Dippers
Let the Mexicorn and Cheese Fiesta Dip cool for a few minutes—this helps it firm up just enough for optimal scooping. Surround the dish with tortilla chips or a variety of crackers, and dive right in while it’s still warm and stretchy. Watch as this dip vanishes in record time!
How to Serve Mexicorn and Cheese Fiesta Dip
Garnishes
A generous sprinkle of sliced green onions and fresh cilantro really brightens the look and taste of Mexicorn and Cheese Fiesta Dip. You can also add extra sliced jalapeños for a color contrast and a little more heat if you like things spicy. Don’t be afraid to get creative—crumbled Cotija cheese or even diced tomatoes can be delicious finishing touches.
Side Dishes
This dip pairs beautifully with crunchy tortilla chips, but it’s also fantastic served with toasted baguette slices, even soft pretzel bites, or crisp veggie sticks for a lighter option. To make it a heartier spread, offer sides like mini quesadillas, guacamole, or fresh salsa—your guests will have a flavor-packed plate every time.
Creative Ways to Present
For potlucks, transfer the warm Mexicorn and Cheese Fiesta Dip to a small slow cooker to keep it perfectly melty for hours. Or spoon portions into individual ramekins for a personalized touch at more formal gatherings. As a fun twist, stuff scoops of this dip inside mini bell peppers or tortilla cups—the possibilities for a food fiesta are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the dip cool to room temperature, then transfer it to an airtight container. Mexicorn and Cheese Fiesta Dip will keep in the refrigerator for up to three days—just be sure to give it a good stir before reheating, as the cheese might settle.
Freezing
This dip actually freezes surprisingly well! Spoon any extra into a freezer-safe container, press a layer of plastic wrap directly on the surface, and seal with a lid. You can freeze Mexicorn and Cheese Fiesta Dip for up to two months. Thaw it overnight in the fridge before reheating so the texture stays creamy.
Reheating
To reheat, transfer the dip back to an oven-safe dish and cover loosely with foil. Warm in a 350°F oven until heated through (about 15–20 minutes), or zap individual portions in the microwave in 30-second bursts. If your dip seems a little thick, a splash of milk stirred in before reheating will bring back its creamy glory.
FAQs
Can I use frozen or fresh corn instead of canned Mexicorn?
Absolutely! If you can’t find Mexicorn, you can substitute 2 cups of thawed frozen or fresh corn kernels plus about 1/3 cup diced red and green bell pepper for a similar sweet and colorful result. Just be sure to drain off any excess moisture so your Mexicorn and Cheese Fiesta Dip doesn’t turn out watery.
Is there a good way to make this dip spicier?
Yes! For those who love a kick, stir in a small can of diced jalapeños or replace some of the Monterey Jack cheese with shredded pepper jack. You can even drizzle on some hot sauce or add red pepper flakes to dial up the heat just the way you like it.
Can I make Mexicorn and Cheese Fiesta Dip in advance?
Definitely! Prepare the dip up to the baking stage, cover, and store it in the refrigerator for up to 24 hours. When you’re ready to serve, just bake straight from the fridge—plan to add a few extra minutes to the bake time to ensure it’s hot and bubbly throughout.
Is this recipe vegetarian?
This Mexicorn and Cheese Fiesta Dip is vegetarian as long as you make sure your cheese is produced with vegetarian-friendly rennet. Most popular brands of cheddar and Monterey Jack are suitable, but check the packaging to be sure!
What are some creative leftovers ideas?
Leftover dip is just as versatile as it is delicious. Try spreading it inside quesadillas, spooning over baked potatoes, or even layering it into grilled sandwiches. It also makes for a super tasty topper on nachos or in a breakfast scramble!
Final Thoughts
Mexicorn and Cheese Fiesta Dip is the kind of dish that turns any occasion into a celebration, guaranteed. Once you try it, you’ll see why it’s my go-to for potlucks and parties—so creamy, cheesy, and loaded with flavor, it’s impossible to resist. Gather your ingredients and let the fiesta begin!
Print
Mexicorn and Cheese Fiesta Dip Recipe
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Mexicorn and Cheese Fiesta Dip is a crowd-pleasing appetizer that combines the flavors of Mexicorn, green chiles, and gooey melted cheese. Perfect for parties or game day gatherings!
Ingredients
Main Ingredients:
- 2 (11-ounce) cans Mexicorn (drained)
- 1 (4-ounce) can diced green chiles
For the Dip:
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
For Garnish and Serving:
- 2 green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
- Tortilla chips or crackers for serving
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Mix ingredients: In a large bowl, combine Mexicorn, green chiles, mayonnaise, sour cream, cheddar cheese, Monterey Jack, garlic powder, chili powder, and black pepper. Mix until well blended.
- Bake: Spread mixture evenly into the baking dish. Bake for 25 to 30 minutes, until hot and bubbly with a golden top.
- Garnish and serve: Remove from oven and garnish with green onions and cilantro. Serve warm with tortilla chips or crackers.
Notes
- For extra heat, add diced jalapeños or use pepper jack cheese.
- This dip can be made ahead, refrigerated, and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 260
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
