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Mexican Corn Dip Recipe

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4.3 from 4 reviews

This creamy and flavorful Mexican Corn Dip combines Greek yogurt, mayonnaise, spices, and Mexican-style corn to create a delicious party snack. Enhanced with shredded reduced-fat cheddar cheese, green onions, and jalapeño for a mild kick, it’s perfect for serving with Fritos Scoops at gatherings or casual get-togethers.

Ingredients

Dip Base

  • 1 cup 2% plain Greek yogurt (do not use non-fat)
  • 3/4 cup olive-oil mayonnaise
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin

Main Mix-ins

  • 3 cans Mexican-style corn (11-ounce cans, drained)
  • 16 ounces shredded reduced-fat cheddar cheese
  • 4 large green onions (or 6 small), sliced (white and green parts)
  • 1 jalapeño, seeded and chopped

To Serve

  • Tabasco or your favorite hot sauce (to taste)
  • Fritos Scoops (for serving)

Instructions

  1. Mix the Base Ingredients: In a large bowl, combine the 2% plain Greek yogurt, olive-oil mayonnaise, chili powder, garlic powder, and ground cumin. Stir thoroughly until all ingredients are evenly blended and the spices are fully incorporated.
  2. Add the Corn and Vegetables: Stir in the drained Mexican-style corn, shredded reduced-fat cheddar cheese, sliced green onions (both white and green parts), and the seeded, chopped jalapeño. Mix well so that everything is distributed evenly throughout the dip.
  3. Chill the Dip: Cover the bowl and refrigerate the dip for at least 2 hours or overnight. This resting time allows the flavors to meld together and the dip to thicken slightly for the best texture and taste.
  4. Serve: Before serving, sprinkle the dip with your preferred amount of Tabasco or hot sauce for an extra spicy kick. Serve chilled with Fritos Scoops for a crunchy, salty complement that pairs perfectly with the creamy dip.

Notes

  • Use 2% Greek yogurt for optimal creaminess and tang; avoid non-fat varieties as they may alter texture.
  • For more heat, leave some jalapeño seeds in or add extra jalapeño according to taste.
  • The dip can be made a day in advance to deepen the flavors.
  • Substitute reduced-fat cheddar with a sharp variety if a bolder cheese flavor is preferred.
  • Store leftovers in an airtight container refrigerated for up to 3 days.

Find it online: https://bitezly.com/mexican-corn-dip-recipe/