Fiesta Corn Dip

Fiesta Corn Dip is the perfect party dip. It’s quick and easy to make, full of flavor, spice, corn kernels, veggies and cheese! 

I think that every family must have those experiences where someone brings a new dish to a gathering just one time and it’s so popular that it immediately gets added to the list of favorites. This easy, creamy and spicy corn dip was just that. One taste and we were all hooked! 

This dip is perfect for parties because it makes a large batch and it takes just a few minutes to whip up. Serve it with Fritos scoops or tortilla chips for a classic chip and dip route or stuff it into mini bell peppers for something a little different, but equally delicious. Bonus, if you end up with leftovers try it as a topping on chicken tacos! So yummy. 

More Easy Appetizer Recipes to Try:

• Baked Cheesy Pepperoni Dip
• Ranch Beer Cheese Dip
• Hawaiian Lit’l Smokies
• Tuna Pinwheels
• Jalapeno Pimento Cheese

The combination of Fiesta Ranch seasoning and Tajin really pack a kick when it comes to flavor in this dip. I’ve had other versions of this dip that don’t use these ingredients and there’s just no comparison. The Tajin adds so much more dimension with the chili peppers and the lime. Plus, I love the fact that I don’t have to dig out a bunch of spices from my cabinet for this fiesta corn dip recipe.

Here’s What You’ll Need for Fiesta Dip:

• 3 (11 ounce) cans mexican style corn aka mexicorn
• 1 (15 ounce) can black beans
• 1 (10 ounce) can rotel tomatoes
• ⅔ cup pickled jalapenos, chopped (or 1 7 ounce can)
• 2 cups shredded mild cheddar cheese
• 1 cup sour cream
• 1 cup mayo
• 5 green onions
• 1 Tablespoon Tajin seasoning
• 1 Pack (1 oz) fiesta ranch dip mix
• ⅔ cup queso fresca (topping)

Let’s talk about ingredients and substitutions: 

Corn: You can use regular canned corn, thawed frozen corn, or fresh cooked corn. No matter what you choose, make sure it is really well drained! 

Black Beans: If you don’t like beans, these can easily be omitted. 

Rotel: Feel free to use whatever variety of rotel tomatoes you like the most. 

Pickled Jalapenos: I’ve used pickled jalapenos because of the ease factor, but if you’d like to use fresh chopped jalapenos, you’ll need about 3. 

Alternately, if you are a bit of spice whimp, you can substitute chopped green peppers or green chilies. 

Cheddar Cheese: Monterey Jack also works well in this dip. 

Sour cream: To make this dish a bit healthier try substituting plain greek yogurt. 

Mayo: Low fat, avocado oil mayo, plant-based. Feel free to use what you have on hand! 

Green onions: Red onions or shallots are my choice for substitutions. Both will add color.

Tajin: Tajin is a seasoning with salt, chili peppers and lime. I usually see it near the taco seasoning in my grocery store. For this recipe I’ve used the original Tajin, but the low sodium variety would also be a good choice. 

Fiesta Ranch Dip: If you have trouble finding this ingredient, look for a spicy ranch dip mix instead. 

Queso Fresca: This crumbly cheese is optional, but delicious. 

Step By Step Instructions