Cowboy Corn Dip

Are you ready for the 4th of July?  I know I am!  I keep thinking….maybe this will be like New Year’s Eve and then on July 5th we will fast forward to 2021!  I’m keeping my fingers crossed!  The one thing I do know for sure is that I will be making this Cowboy Corn Dip for the 4th!

I had this dip several years ago at a pool party and it’s been my go-to ever since.  This dip is super easy to prepare, can be thrown together in no time and always a hit.  That is the trifecta of all party foods!

This corn dip does have a little kick but is not what I would consider spicy.  If you don’t really do heat at all, then you can get the Mild Rotel and use half of a jalapeno.  In my opinion it is just right as is.  It doesn’t burn your mouth off.

When I make this dip I usually use Mexican Blend shredded cheese but you could certainly do cheddar if you like that better.  I’ve even thought I might try shredded pepper jack sometime to give it even more of a kick.

Pick up the stuff to make Cowboy Corn Dip for your 4th of July party.  I can assure you it will be a hit and people will be asking for the recipe!

Happy 4th of July!

Cowboy Corn Dip

This addictive corn dip is the perfect appetizer to take to any summertime party. It comes together in no time and everyone loves it!

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Servings 12


  • 3 cans corn, drained
  • 1 can Rotel tomatoes, drained
  • 1 jalapeno, seeded and finely diced
  • 5 green onions, sliced
  • 1 c sour cream
  • 1 c mayonnaise
  • 2 c shredded cheese
  • 1/2 tsp garlic salt
  • pepper, to taste


  1. Place all ingredients in a bowl and mix together.

  2. Let chill for 2 hours. Serve with tortilla chips.

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