Quick & Easy Mexicorn Dip with Tortilla Chips | Northern Yum Print
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ranch dip

Quick & Easy Mexicorn Dip

  • Author: Kelsey Restemayer
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 12 1x


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


  • 1 can mexicorn
  • 1 can pinto beans
  • 1 small onion
  • 1 green bell pepper
  • 16 oz sour cream
  • 1 package dry ranch dip seasoning
  • 1/2 c shredded cheddar cheese
  • 1 small can black olives, sliced


Layer 1

  1. Start by draining the mexicorn and pinto beans. (Rinse the pinto beans as well so the dip doesn’t get watery.) Add both to a 8x8x2 glass baking dish.
  2. Next, chop the green pepper and onion into small chunks. Add to the pinto beans and mexicorn.
  3. Mix the pinto beans, onion, green pepper and mexicorn.

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.

Chill & Serve

  1. For the best flavor, chill in the fridge for a few hours before serving.
  2. When you’re ready to serve, pair with tortilla chips.
  3. AND be prepared to share the recipe! Your friends and family will love it!


You can also add diced tomatoes to the first layer.

  • Category: Dips
  • Cuisine: American

Keywords: ranch, mexicorn, dip

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