12 Delicious Favorite Mexicorn Chip Dip Recipes

Ready to spice up your snack game? Dive into our roundup of 12 Delicious Favorite Mexicorn Chip Dip Recipes that promise to be the life of any party or a cozy night in. From creamy classics to zesty new twists, these dips are all about bold flavors and easy prep. Perfect for home cooks looking to impress with minimal fuss. Let’s get dipping!

Spicy Mexicorn Chip Dip with Jalapeños

Mornings like these, when the light filters softly through the kitchen window, call for something vibrant yet comforting to share with friends over leisurely conversations.

Ingredients

• 1 cup sour cream, full-fat
• 1 cup mayonnaise, high-quality
• 1 cup Mexicorn, drained
• 1/2 cup pickled jalapeños, finely diced
• 1 tsp cumin, freshly ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a large mixing bowl, combine the sour cream and mayonnaise until smooth and fully integrated.
2. Gently fold in the drained Mexicorn and diced jalapeños to distribute evenly throughout the mixture.
3. Sprinkle in the freshly ground cumin, smoked paprika, and cayenne pepper, stirring gently to incorporate the spices without overmixing.
4. Add the finely grated sharp cheddar cheese and fresh cilantro, folding them into the dip to maintain a chunky texture.
5. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld.
6. Before serving, give the dip a gentle stir to redistribute any settled ingredients.

Unassuming at first glance, this dip reveals layers of smoky heat and creamy texture, punctuated by the sweet crunch of corn. Serve it alongside thick-cut, salted tortilla chips or as a bold accompaniment to grilled vegetables for a surprising twist.

Creamy Avocado Mexicorn Chip Dip

As the golden hues of the afternoon light filter through the kitchen window, there’s a quiet joy in preparing something that promises both comfort and a burst of flavor. This creamy avocado Mexicorn chip dip is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 2 ripe Hass avocados, peeled and pitted
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup Mexicorn, drained
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large mixing bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the sour cream and mayonnaise to the avocados, stirring gently to combine.
3. Fold in the Mexicorn, red onion, and jalapeño, ensuring even distribution throughout the mixture.
4. Drizzle the lime juice over the mixture, then sprinkle the cumin, salt, and pepper, stirring to incorporate all flavors.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dip to prevent browning, and refrigerate for at least 1 hour to meld the flavors.
6. Before serving, stir in the chopped cilantro for a fresh, herby brightness.

Offering a creamy texture with pops of sweetness from the corn and a subtle heat from the jalapeño, this dip is a vibrant companion to sturdy tortilla chips or as a zesty topping for grilled fish. The lime juice not only adds a tangy contrast but also keeps the avocados a lush green, making it as pleasing to the eye as it is to the palate.

Cheesy Bacon Mexicorn Chip Dip

Zestfully blending the comfort of home with a touch of culinary adventure, this dish invites you to explore the rich, melty goodness that only a combination of cheese, bacon, and Mexicorn can offer. It’s a recipe that feels like a warm hug on a chilly evening, yet bold enough to stand out at any gathering.

Ingredients

• 1 cup sharp cheddar cheese, finely grated
• 1/2 cup Monterey Jack cheese, finely grated
• 1/2 cup cooked bacon, crumbled
• 1 cup Mexicorn, drained
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a consistent cooking environment.
2. In a medium mixing bowl, combine the sharp cheddar cheese, Monterey Jack cheese, crumbled bacon, and Mexicorn, stirring gently to distribute the ingredients evenly.
3. Add the sour cream, mayonnaise, smoked paprika, garlic powder, and cayenne pepper to the bowl, mixing until all ingredients are fully incorporated. Tip: For a smoother texture, let the sour cream and mayonnaise sit at room temperature for 10 minutes before mixing.
4. Transfer the mixture to a 9-inch oven-safe dish, spreading it evenly with a spatula. Tip: Lightly greasing the dish beforehand can prevent sticking and make cleanup easier.
5. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top begins to golden slightly. Tip: For an extra crispy top, broil for the last 2 minutes of cooking, watching closely to avoid burning.
6. Remove from the oven and let stand for 5 minutes before serving to allow the dip to set slightly.

Melted to perfection, this dip boasts a creamy texture with a smoky, slightly spicy kick that pairs wonderfully with tortilla chips or sliced baguette. For a festive twist, garnish with fresh cilantro or diced jalapeños before serving.

Hot and Cheesy Mexicorn Chip Dip

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of a warm, cheesy dip waiting to be shared. This Hot and Cheesy Mexicorn Chip Dip, with its vibrant colors and inviting aroma, promises to be the centerpiece of any gathering, offering a blend of creamy textures and bold flavors that linger pleasantly on the palate.

Ingredients

• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 cup Mexicorn (a blend of corn, red and green peppers), drained
• 1/2 cup sour cream, full-fat
• 1/4 cup mayonnaise, preferably homemade
• 1 tbsp unsalted butter
• 1 tsp cumin, freshly ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 clove garlic, minced
• 1/4 cup cilantro, finely chopped
• Tortilla chips, for serving

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for melting the cheeses evenly.
2. In a medium saucepan over low heat, melt the unsalted butter, then add the minced garlic, sautéing until fragrant, about 1 minute, to build a flavorful base.
3. Stir in the sour cream and mayonnaise until the mixture is smooth and well combined, creating a creamy foundation for the dip.
4. Gradually fold in the grated sharp cheddar and Monterey Jack cheeses, allowing each addition to melt slightly before adding more, to achieve a silky texture.
5. Add the drained Mexicorn, cumin, smoked paprika, and cayenne pepper, stirring gently to distribute the spices and vegetables evenly throughout the dip.
6. Transfer the mixture to a baking dish, spreading it evenly, and bake for 20 minutes, or until the edges are bubbly and the top is lightly golden.
7. Remove from the oven and let it sit for 5 minutes to thicken slightly, then sprinkle with freshly chopped cilantro for a burst of color and freshness.

Just out of the oven, this dip boasts a luxurious meltiness, with the cheeses stretching invitingly with each scoop. The Mexicorn adds a delightful crunch and sweetness, balancing the heat from the cayenne and the smokiness of the paprika. Serve it alongside a basket of warm tortilla chips, or for an unexpected twist, drizzle with a touch of lime crema and a sprinkle of cotija cheese for an extra layer of flavor.

Easy Vegan Mexicorn Chip Dip

Yesterday, as the golden hues of sunset painted the kitchen in warmth, I found myself craving something both comforting and vibrant. This Easy Vegan Mexicorn Chip Dip emerged from that longing, a dish that marries the creamy with the crisp, the spicy with the sweet, in a dance of flavors that feels like a celebration.

Ingredients

• 1 cup raw cashews, soaked overnight and drained
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 cup frozen corn kernels, thawed
• 1/4 cup diced red bell pepper
• 2 tbsp finely chopped cilantro
• 1/2 tsp ground cumin

Instructions

1. In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lime juice, garlic powder, smoked paprika, cayenne pepper, and sea salt. Blend on high for 1-2 minutes until completely smooth and creamy.
2. Transfer the blended mixture to a medium mixing bowl. Gently fold in the thawed corn kernels, diced red bell pepper, chopped cilantro, and ground cumin until evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken slightly.
4. Before serving, give the dip a quick stir to refresh the texture. Taste and adjust the seasoning with a pinch more sea salt or lime juice if desired.

Delightfully creamy with a subtle kick, this dip pairs beautifully with crisp tortilla chips or as a vibrant topping for grilled vegetables. The sweetness of the corn and the freshness of the cilantro offer a refreshing contrast to the rich, smoky undertones, making it a versatile addition to any gathering.

Slow Cooker Mexicorn Chip Dip

Now, as the early morning light filters through the kitchen window, there’s a comforting thought of gathering around a bowl of something warm, cheesy, and subtly spicy. This Slow Cooker Mexicorn Chip Dip is that perfect blend of ease and indulgence, a dish that whispers of shared moments and the simple joy of dipping.

Ingredients

• 1 cup whole kernel corn, drained
• 1 cup canned black beans, rinsed and drained
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/2 cup sour cream, full-fat
• 1/4 cup mayonnaise
• 1/4 cup green chilies, diced
• 1 tbsp taco seasoning, homemade or store-bought
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup cilantro, finely chopped

Instructions

1. In a medium mixing bowl, combine the whole kernel corn, black beans, sharp cheddar cheese, Monterey Jack cheese, sour cream, mayonnaise, green chilies, taco seasoning, smoked paprika, and cayenne pepper. Stir gently until all ingredients are evenly distributed.
2. Transfer the mixture to a slow cooker, spreading it evenly across the bottom.
3. Cover and cook on LOW for 2 hours, stirring once halfway through to ensure even melting and heating.
4. After 2 hours, remove the lid and stir the dip once more. If the dip appears too thick, a tablespoon of milk can be added to reach the desired consistency.
5. Garnish with freshly chopped cilantro before serving.

Best enjoyed warm, this dip boasts a creamy texture with a hint of crunch from the corn and beans, while the cheeses melt into a velvety base. The subtle heat from the cayenne and green chilies lingers pleasantly, making it irresistible with tortilla chips or as a lavish topping for baked potatoes.

Zesty Lime Mexicorn Chip Dip

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself craving something vibrant and full of life. That’s when the idea for this dip came to me, a perfect blend of zest and comfort, ready to bring a little joy to any gathering.

Ingredients

• 1 cup sour cream, full-fat
• 1/2 cup mayonnaise, high-quality
• 1 cup Mexicorn, drained
• 2 tbsp lime juice, freshly squeezed
• 1 tsp lime zest, finely grated
• 1/2 tsp cumin, ground
• 1/4 tsp smoked paprika
• 1/4 cup cilantro, finely chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium mixing bowl, combine the sour cream and mayonnaise, whisking until smooth and fully incorporated.
2. Gently fold in the drained Mexicorn, ensuring it’s evenly distributed throughout the mixture.
3. Add the freshly squeezed lime juice and finely grated lime zest, stirring to blend the citrus flavors evenly.
4. Sprinkle in the ground cumin, smoked paprika, finely chopped cilantro, sea salt, and freshly ground black pepper, mixing well to ensure all ingredients are thoroughly combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
6. Before serving, give the dip a final stir and adjust the seasoning if necessary, remembering that flavors intensify over time.

Just as the sun sets, painting the sky in hues of orange and pink, this dip offers a symphony of flavors—creamy, tangy, with a hint of smoke and spice. Serve it alongside a bowl of crisp tortilla chips or as a vibrant topping for grilled fish, and watch as it becomes the star of the table.

Smoky Chipotle Mexicorn Chip Dip

On a quiet evening, when the air carries a hint of nostalgia and the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that’s both vibrant and soul-warming. This smoky chipotle Mexicorn chip dip is just that—a blend of fiery and sweet, with a texture that invites you to dip, scoop, and savor.

Ingredients

• 1 cup sour cream, full-fat
• 1/2 cup mayonnaise, preferably homemade
• 1 tablespoon chipotle peppers in adobo sauce, finely minced
• 1 cup Mexicorn (corn with red and green peppers), drained
• 1/4 cup cotija cheese, crumbled
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin, freshly ground
• 1 tablespoon fresh cilantro, finely chopped
• 1/2 lime, juiced

Instructions

1. In a medium mixing bowl, combine the sour cream and mayonnaise until smooth and homogenous.
2. Add the minced chipotle peppers in adobo sauce, stirring gently to distribute the heat evenly throughout the mixture.
3. Fold in the drained Mexicorn, ensuring the kernels and peppers are evenly coated with the creamy base.
4. Sprinkle in the crumbled cotija cheese, smoked paprika, garlic powder, and freshly ground cumin, mixing lightly to preserve the cheese’s texture.
5. Drizzle the fresh lime juice over the mixture and add the chopped cilantro, then fold everything together until just combined.
6. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

You’ll find the dip has a luxurious creaminess, punctuated by the smoky heat of chipotle and the sweet crunch of corn. Serve it with thick-cut tortilla chips for a satisfying contrast, or spoon it over grilled chicken for an unexpected twist.

Refried Bean and Mexicorn Chip Dip

Gently, as the morning sun filters through the kitchen window, we find ourselves drawn to the simple pleasures of cooking. Today, we’re embracing the comforting embrace of a Refried Bean and Mexicorn Chip Dip, a dish that marries the earthy depth of beans with the sweet crunch of Mexicorn, creating a symphony of flavors perfect for any gathering.

Ingredients

• 1 can (16 oz) refried beans, preferably black bean variety
• 1 cup Mexicorn (canned, drained)
• 1/2 cup sour cream, full-fat
• 1/4 cup mayonnaise
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 tsp cumin, freshly ground
• 1/4 tsp smoked paprika
• 1 tbsp unsalted butter
• 1/4 cup cilantro, finely chopped
• 1 jalapeño, seeded and minced (optional)

Instructions

1. Preheat your oven to 350°F (177°C), ensuring the rack is positioned in the middle for even heat distribution.
2. In a medium skillet over low heat, melt the unsalted butter, then add the minced jalapeño (if using), sautéing until just softened, about 2 minutes.
3. Combine the refried beans, Mexicorn, sour cream, mayonnaise, grated cheddar cheese, cumin, and smoked paprika in a large mixing bowl, stirring until uniformly mixed.
4. Transfer the mixture to a 9-inch oven-safe dish, spreading evenly with a spatula.
5. Bake in the preheated oven for 20 minutes, or until the edges are bubbly and the top begins to golden slightly.
6. Remove from the oven and let stand for 5 minutes to allow the dip to set slightly for easier scooping.
7. Garnish with freshly chopped cilantro before serving.

Creating this dip is as much about the process as it is about the result. The texture is luxuriously creamy with pockets of sweet corn and the occasional kick of jalapeño, while the flavors meld into a comforting, smoky depth. Serve it warm with a side of crisp tortilla chips or as a bold topping for grilled chicken, letting each bite tell its own story.

Three Cheese Mexicorn Chip Dip

Yesterday, as the golden hues of sunset painted the kitchen, I found myself craving something both comforting and vibrant, a dish that could bridge the gap between the familiar and the festive. That’s when the idea of a Three Cheese Mexicorn Chip Dip took root, a creamy, dreamy concoction that promises to be the heart of any gathering.

Ingredients

• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup cream cheese, softened to room temperature
• 1 cup Mexicorn (corn with red and green peppers), drained
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp cumin, freshly ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp unsalted butter, clarified
• 1 clove garlic, minced
• 1/4 cup cilantro, finely chopped
• Tortilla chips, for serving

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly melted and bubbly dip.
2. In a medium mixing bowl, combine the sharp cheddar, Monterey Jack, and cream cheese, stirring until the mixture is homogenous. Tip: Room temperature cream cheese blends more smoothly, preventing lumps.
3. Fold in the Mexicorn, sour cream, and mayonnaise, mixing gently to maintain the corn’s integrity.
4. Season the mixture with cumin, smoked paprika, and cayenne pepper, adjusting the spices to achieve a balanced warmth.
5. In a small skillet over medium heat, melt the clarified butter and sauté the minced garlic until fragrant, about 30 seconds, then incorporate into the cheese mixture. Tip: Clarified butter has a higher smoke point, ensuring the garlic doesn’t burn.
6. Transfer the mixture to a baking dish, smoothing the top with a spatula for even cooking.
7. Bake for 20-25 minutes, or until the edges are golden and the center is bubbling. Tip: For a more pronounced crust, broil for the last 2 minutes, watching closely to prevent burning.
8. Garnish with freshly chopped cilantro before serving.

Fresh from the oven, this dip is a symphony of textures—creamy, with pops of sweet corn and a slight crunch from the golden top. The interplay of cheeses offers depth, while the spices whisper of distant markets. Serve it in a hollowed-out bread bowl for an edible centerpiece that invites everyone to gather round.

Chunky Salsa Mexicorn Chip Dip

Evenings like these call for something simple yet vibrant, a dish that brings both comfort and a burst of flavor to the table. This Chunky Salsa Mexicorn Chip Dip is just that—a harmonious blend of textures and tastes, perfect for sharing or savoring solo.

Ingredients

• 1 cup fire-roasted diced tomatoes, drained
• 1/2 cup sweet corn kernels, roasted
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeds removed and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup sharp cheddar cheese, grated
• 1/2 cup sour cream

Instructions

1. In a large mixing bowl, combine the fire-roasted diced tomatoes, roasted sweet corn kernels, finely diced red onion, and minced jalapeño.
2. Add the chopped fresh cilantro, freshly squeezed lime juice, ground cumin, sea salt, and freshly ground black pepper to the bowl. Gently fold the ingredients together until evenly distributed.
3. Transfer the mixture to a serving dish, spreading it evenly across the bottom.
4. Sprinkle the grated sharp cheddar cheese over the top of the salsa mixture, covering it completely.
5. Dollop the sour cream over the cheese layer, then use the back of a spoon to spread it gently, creating a smooth top layer.
6. Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, let the dip sit at room temperature for 10 minutes to slightly soften the cheese and sour cream layers.

Now, the dip presents a delightful contrast between the creamy top and the chunky, flavorful base beneath. Serve it with sturdy tortilla chips that can scoop up every layer, or spoon it over grilled chicken for a quick, flavorful topping. Never underestimate the power of a well-layered dip to bring people together or to make a quiet evening feel a little more special.

Black Bean and Mexicorn Chip Dip

Comfort comes in many forms, and today, it arrives as a humble yet vibrant bowl of Black Bean and Mexicorn Chip Dip. This dish is a celebration of simplicity, where each ingredient plays its part in creating a harmony of flavors and textures.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup Mexicorn (canned), drained
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 cup cilantro, finely chopped
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 tsp sea salt

Instructions

1. In a large mixing bowl, combine the black beans and Mexicorn, gently folding to mix without crushing the beans.
2. Add the sour cream, mayonnaise, lime juice, ground cumin, smoked paprika, cayenne pepper, and sea salt to the bowl. Stir until the mixture is uniformly creamy.
3. Fold in the cilantro, red onion, and minced jalapeño, ensuring even distribution throughout the dip.
4. Transfer the mixture to a serving bowl and sprinkle the shredded Monterey Jack cheese evenly over the top.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
6. Before serving, give the dip a gentle stir to redistribute any settled ingredients.

After resting, the dip achieves a perfect balance between creamy and chunky textures, with a lively kick from the jalapeño and a smoky undertone from the paprika. Serve it with a side of crisp tortilla chips or as a bold topping for grilled chicken tacos.

Conclusion

Crafting the perfect party snack just got easier with our 12 Delicious Favorite Mexicorn Chip Dip Recipes! Whether you’re hosting a gathering or simply treating yourself, these dips promise to delight. We’d love to hear which recipe stole your heart—drop us a comment below. Loved what you saw? Share the yum on Pinterest and spread the joy of easy, tasty cooking!