Dive in to a Delicious Dip

Hey fellow foodies! Say 'Hola' to Mexican Street Corn Dip – my new favorite and ultimate munchies masterpiece! So just recently I got this recipe from a friend because I tried this for the first time and LOVED IT. I’ve modified the recipe a little bit the past few times I’ve made it now.

🌽💃 Picture this: creamy goodness with a slight kick, perfect for those late-night study sessions or dorm room hangouts. Whether you're whipping up a batch for your squad or just treating yourself after a long day of classes, this dip is guaranteed to be a hit. And get this, there’s no kitchen needed, you can do it all in your dorm room! All you need is a bowl and something to mix with. So ditch those ramen noodles and get ready to elevate your college cuisine with a little south-of-the-border flair!

Mexican Street Corn Dip


  • 1.5 cups Sour Cream
  • 1 cup Mayo
  • 1 (10 oz) can Original Rotel Tomatoes, drained
  • 2 (11 oz) cans Mexican Style Corn, drained
  • 2 cups Shredded Mild Cheddar Cheese
  • 1 bunch Green Onions, chopped
  • 1.5 tbsp Chili Powder
  • 1/2 tsp Cayenne Pepper (optional for an extra kick)
  • Fritos or Tortilla Chips, for serving


  1. Add all ingredients to a mixing bowl and stir.
  2. Serve with fritos/tortilla chips.

Tip: Chill in fridge an hour before serving for thicker consistency.

Added to bowl