4.82 from 288 votes

Fiesta Corn Dip with Rotel ( Party Size) {Video}

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Fiesta Corn dip with Rotel and sour cream is a delicious large party dip where you and your party guests will enjoy bite after heart bite of creamy and cheesy corn dip.

Prepped in 5 minutes; there isn’t an easier dip recipe out there. This cold party dip is also incredibly easy to spice up if you prefer a hotter dip or cool down for the kids.

Fiesta Corn Dip served with Fritos

Every Tuesday, my neighbor’s moms and I get together and cook a few recipes and eat them up while the kids play.

Typically I bring the recipes (after all, I am the food blogger), but this week one of my neighbors (thanks, Erica!)  had her own favorite recipe that we whipped up!

This dip recipe, which I have named Fiesta Corn Dip, has a delicious base of drained corn, a creamy mixture of sour cream and mayo, and lots of additional goodies like green onions, cheese, and of course, Rotel.

There really are a TON of kinds, so when you go to the store to make this dip, you might stand there as I did for 5 minutes, reading all the flavors.

To narrow it down, I picked up the Lime and Cilantro Rotel, which I thought was great, but it didn’t have a lot of “kick.”

If you prefer something a bit spicier, grab the HOT Rotel to dial it up.

Other kinds of Rotel tomatoes you can use with this dip are:

  • Rotel with Serrano Peppers
  • Fire Roasted Tomatoes
  • Diced Tomatoes with Habaneros
  • Diced Tomatoes with Lime Juice and Cilantro
  • Seasoned Diced Tomatoes with Chilies

This cold corn dip recipe is also versatile and can be easily altered to include more robust ingredients like black beans, Fiesta corn, jalapenos, and even chopped green and red peppers.

dip on a spoon ready to serve.

Fiesta Corn Dip

This foolproof fiesta corn dip is a party favorite (my friend Erica assured me!). It’s a “Can I have more” or “Can I have that recipe” recipe that will sure to be eaten up.

Plus, it’s a great dip that can be made ahead of time and is perfect for a large holiday party!

To get started with your dip, you need to grab the following ingredients – scroll to the bottom of the post for full measurements and a friendly and free printable version of the full recipe.

  • sour cream
  • mayo
  • green onions- chopped
  • corn – drained
  • Cheddar Cheese
  • Rotel (hot or lime jalapeno)
amazing corn dip for a party with fresh kernels of corn in a creamy dipping sauce

Crazy Fiesta Corn Dip Recipe

This corn dip is so good its crazy! When you need a full huge dip for lots of hungry people, this takes minutes to prep and is a great chunky salsa dip.

I love how beautiful it looks and let’s talk about that taste- wow! This is one dip that won’t be left after the party.

Drain your Ingredients– Prior to making your dip, while easy, as a bit of prep. Make sure you drain out the corn really well so there isn’t excess moisture.

Dump – Dump your chopped green onions, corn, and Rotel in a bowl.

Mix– Combine your sour cream and mayo, and mix into your veggies.

Cheese it up– Now add 2 cups of cheese, but know that 3 is great as well. There isn’t a thing as too much extra cheese!

Refrigerate – Refrigerate your dip for 4 hours prior to serving to allow the wet ingredients to solidify back together. If you mix and serve, its going to still be a little soupy. If you DO need to mix and serve immediately, simply add some more cheese to counterbalance and make a little thicker.

Enjoy – Cover and enjoy for up to 3 days

Also, there is enough dip here to feed like 20-30 people (depending on portions).

It’s easily the largest party dip I have ever made!

(picture below of dip is PRIOR to putting in fridge!)

huge party dip in a bowl

Corn Dip Tips

While this is technically a cold corn dip, this corn, sour cream, and Rotel tomato mixture would also be amazing on Supreme Nachos or paired insider my sour cream enchiladas for a delicious dinner recipe.

We plan on experimenting and publishing that at a later date, but you could try it now, and I bet be pretty pleased with the results.


chunky corn dip with delicious whole kernel corn

Serve your Corn Dip with

Easy Dip Recipes

If you love this cold corn dip, you may also like my “Crack Corn Dip” a hot corn dip melted in the oven with cream cheese and chilis. These two dips are complimentary but very different.

You can also try these other amazing Dips:

huge bowl of fiesta corn dip with rotel.

Did you try this dip and have feedback, or made it your own and it was great?

I love to hear about how this dip worked for you, so please feel free to leave me a comment!

4.82 from 288 votes

Fiesta Corn Dip with Rotel ( Party Size)

Prep Time 5 minutes
Total Time 5 minutes
Fiesta Corn dip recipe with whole kernels of corn, green onions, and loads of Cheddar cheese making the perfect easy and cold large party dip. No fail Mexican party dip that every one is sure to LOVE


  • 8 oz sour cream
  • 1 cup mayo
  • 4 green onions- chopped
  • 30 oz. whole corn – canned well drained of excess water. 2 cans are typically 15 oz. a piece
  • 2 cups shredded Cheddar Cheese
  • 16 oz can Rotel hot or lime jalapeno


  • Drain both cans of corn so there isn’t extra water in your dip.
  • Empty chopped green onions, drained corn, and Rotel tomatoes in a bowl.
  • Combine sour cream and mayo, and mix into your corn, onions and tomatoes well.
  • It is best to use a spatula to make sure the mayo and sour cream get very combined in the dip.
  • Add 2 cups of shredded cheese, but if you like extra cheese, its fine to add up to 1 cup shredded cheese more. (Most people like to use Cheddar in dips, but you can change the flavors by adding Monterrey Jack or Taco Cheeses)
  • Refrigerate your Fiesta Corn Dip for up to 4 hours prior to serving to allow the wet ingredients to solidify back together.
  • If you mix and serve immediately without getting cold, the dip may still be a little soupy.
  • If you DO need to mix and serve immediately, simply add some more cheese to counter balance and make a little thicker.
  • Cover corn dip and enjoy for up to 3 days, making sure you stir well prior to serving at later times.



  • This Fiesta Corn Dip could easily serve 15-20 people. Its a fairly large Party dip.
  • Rotel Tomatoes come in many flavors and dips do really well with the Lime and Jalapenos Rotel Versions


Serving: 15people | Calories: 211kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 30mg | Sodium: 318mg | Fiber: 1g | Sugar: 2g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

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4.82 from 288 votes
4.82 from 288 votes (284 ratings without comment)

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Recipe Rating


  1. I added black beans and fiesta ranch dip mix- sooo good! My new go to!

    1. yum, that sounds like a great addition for this corn dip! Thanks for the feedback!

  2. For the corn dip. Will you settle and argument?
    Drain the Rotel or not?

    1. Sandy, hahaha! No, we don’t drain the Rotel in our house. I guess you couldnt if you wanted to, but you might lose some of that flavor!

  3. Michelle Rieg says:

    I add a can of diced green chilies and about 1/3 c diced jalapeños

  4. Christine Bombard says:

    Has anyone made this as a hot dip?

  5. What size can of corn?i am going to make for a cinco de Mayo party. Thanks

    1. hi Maribeth, I used a regular sized can of corn which is usually 15 oz. The Great Value Organic brand in the video is that size. It wont matter if you get a can a little more or a little less in a dip, so if its near that size, should be fine.

      Enjoy your party!


    2. Has anyone tried using thawed frozen corn instead of canned corn?

    3. Yes, you can use thawed frozen corn!

    4. LORI MCNAUGHTON says:

      No it’s the 30 oz can of corn. Or 2 15 oz cans

  6. What size Rotel. Only saw a,10 oz can, not 16 oz. Please verify amt.

    1. Trisha Haas says:

      Good evening~! I dont knwo where a 10 oz would be listed in the post, Ive looked over and over again and I only see the 16 oz. listed. It is 16 oz.

    2. G Moeller says:

      The only size can of Rotel I can find is 10 oz also. I just used 2 cans. I think your question was misunderstood.

  7. Laura Palmer says:

    Super yummy but there are only 3of us. I halved the recipe and we still have leftovers. Anyone have ideas? Add pasta?

  8. Can anything be substituted for the mayo?

    1. Trisha Haas says:

      sour cream or unflavored greek yogurt.

  9. cheryl edmonds says:

    Can you use Miracle Whip or does it have to be mayo?

    1. Trisha Haas says:

      It can be miracle whip.

  10. 16 oz. of Rotel seemed overly much for the amount of corn. My dip has a lot more of tomato ratio to corn unlike your photos. Help me figure out what I did wrong. I used one and a half 10 cans of Rotel to approximate 16 oz.

    1. Trisha Haas says:

      Maybe you used little corn cans? I know there are a variety of corn can sizes on the market, but this recipe is also super adjustable to your needs. Just add more corn and take away some Rotel if you prefer. 🙂

  11. When do you put in the cream cheese?

  12. Can this be baked and served hot?

    1. Trisha Haas says:

      This is a cold dip. I don’t think it would do as well baked as some of the other baked corn dips, but I haven’t done it to tell you how it would react.

      I did want to message you and say I had a hot dip that had corn and its located here: https://www.saltysidedish.com/mexican-corn-dip/

  13. Leslie Turner says:

    Has anyone added black beans to this type dip?
    If so, any tips or comments??

    1. Trisha Haas says:

      Hi leslie, you can add black beans. Just drain the can and rinse in a colander before adding. If you add the can directly with the juice, it will turn everything brown.

  14. Love this recipee!
    I add a can of black beans, blacken my corn, add Cilantro, 1 decent sized Jalapeño. I also add: granulated garlic/Morton Nature Seasoning and lime juice to taste. Great combo.

  15. I used mexicorn instead and ranch dressing mix- it is a delicious dip; thanks for sharing

  16. Maggie Dicksen says:

    Made this wonderful dip for our water volleyball games today. Added chopped pickled jalapeño peppers for some extra zip. Served with a variety of corn chips and crackers. It was a big hit and everyone wanted the recipe (I certainly shared so I imagine it will reappear many times with different ingredients added).

  17. Mixed it up this morning and took a taste…it’s so good. I added some Hatch Chili Seasoning and wow! Serving at a 4th of July party tomorrow and know it will be a big hit.

    1. Trisha Haas says:

      Wonderful! I hope its a great dip for your party and I have never tried Hatch Chili Seasoning – sounds like a vote to put that one in my pantry!~

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