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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


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


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.


  • 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


  • 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
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