A quick and easy layered dip with mexicorn, beans, tomatoes, onions, and peppers, served chilled with tortilla chips. Great for potlucks and barbecues.

This layered dip is so good that it’s almost addicting. If you introduce it to your friends and family, you will have many requests to make it again!

This recipe starts with a colorful bottom layer of pinto beans and veggies topped with a ranch dip mixture and sprinkled with freshly shredded cheddar cheese and black olives.

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Ingredients for Mexicorn Dip

  • 1 green bell pepper
  • 1 small onion
  • 1 large tomato (or 2-3 small tomatoes)
  • 1 can pinto beans, drained
  • 1 can of mexicorn, drained
  • 16 oz. sour cream
  • 1 package of dry ranch dip seasoning
  • 1/2 cup shredded cheddar cheese
  • 1 small can of black olives, sliced

What is mexicorn?

Green Giant makes a can of mexicorn called Steam Crisp Mexicorn, which includes whole-kernel corn with red and green bell peppers. You can buy it on Amazon or find it in the canned vegetable section of your local grocery store.

Supplies

We use an 8 by 8 glass baking dish. It takes about 15-20 minutes to prepare and feeds approximately 12 people. If you plan to make it for a larger gathering, double it and use a 13 by 9 pan.

Mexicorn Dip Ingredients with Peppers, Tomatoes, Mexicorn, Pinto Beans, Sour Cream, Ranch Seasoning, Cheese, and Olives

How to Make Quick & Easy Mexicorn Dip

Follow these simple steps to make this delicious dip.

Step 1 | Layer 1: chop produce and add to baking dish

Start by chopping the green pepper, onion, and tomato into small chunks. Add them to an 8x8x2 glass baking dish.

Step 2 | Layer 1: drain pinto beans and mexicorn and Add

Next, drain the pinto beans and mexicorn. (Rinse and drain the pinto beans so the dip doesn’t get watery.) Add these ingredients to the green pepper, onions, and tomato.

Step 3 | Layer 1: mix or leave in layers

Mix the pinto beans, onion, green pepper, and mexicorn. Or leave in layers.

Step 4 | Layer 2: combine sour cream and ranch mix

In a separate small bowl, mix the sour cream and ranch dip seasoning.

Step 5 | Layer 2: Drop ranch mixture on top mexicorn mixture

Drop spoonfuls of the ranch mixture on top of the green peppers, onions, tomato, pinto bean, and mexicorn mixture.

Step 6 | Layer 2: spread out ranch mixture

Spread the ranch mixture over the first layer—like you are frosting a cake.

Step 7 | Layer 3: top with cheese and black olives

Top with 1/2 cup shredded cheese. We like to use freshly grated cheddar cheese. (So good!) Sprinkle with sliced black olives. We love olives, so we add an entire small can.

Step 8 | Chill and serve with chips

For the best flavor, chill in the fridge for a few hours before serving.

When you’re ready to serve, pair with tortilla chips. AND be prepared to share the recipe! Your friends and family will love it.

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Easy Mexicorn Dip

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Quick and easy mexicorn dip recipe paired perfectly with tortilla chips. Great for summer picnics, barbecues, and game days.

  • Total Time: 10 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 1 green bell pepper
  • 1 small onion
  • 1 large tomato (or 23 small tomatoes)
  • 1 can mexicorn, drained
  • 1 can pinto beans, rinsed and drained
  • 16 oz sour cream
  • 1 package dry ranch dip seasoning
  • 1/2 c shredded cheddar cheese
  • 1 small can black olives, sliced

Instructions

Layer 1

  1. Chop the green pepper, onion, and tomato into small chunks. Add to a 8x8x2 glass baking dish.
  2. Drain the pinto beans and mexicorn. (Rinse the pinto beans as well so the dip doesn’t get watery.) Add both to the pepper, onion, and tomatoes.
  3. Mix ingredients together, or leave in layers.

Layer 2

  1. In a separate small bowl, mix the sour cream and ranch dip seasoning.
  2. Drop spoonfuls of the ranch mixture on top of the first layer.
  3. Spread the ranch mixture like you are frosting a cake.

Layer 3

  1. Spread one 1/2 cup shredded cheese on top of the ranch layer. I like to use freshly grated cheddar cheese.
  2. Sprinkle with sliced black olives.

Notes

  • For the best flavor, chill in the fridge for a few hours before serving.
  • When you’re ready to serve, pair with tortilla chips.
  • AND be prepared to share the recipe! Your friends and family will love it!
  • Author: Kelsey Restemayer
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dips
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 118
  • Sugar: 0.8 g
  • Sodium: 262.2 mg
  • Fat: 7.4 g
  • Carbohydrates: 7.9 g
  • Protein: 5.4 g
  • Cholesterol: 18.7 mg

Keywords: ranch, mexicorn, dip, cold, appetizer, pinto beans, tomatoes, onions, green peppers

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Frequently Asked Questions

Here are answers to commonly asked questions about making this dip.

What is in mexicorn?

Mexicorn is made with whole-kernel corn, red and green bell peppers, sugar, and salt.

What aisle is mexicorn in?

Look for mexicorn in the canned vegetable section or aisle of your local grocery store.

What company produces mexicorn?

We use the Green Giant canned mexicorn. Other companies may make it as well.

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One Comment

  1. Northern Yum says:

    Thank you for stopping by to check it out! Enjoy!

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