Let me tell you—Mexican Corn Dip is the ultimate party food. It’s creamy, zesty, and bursting with bold Mexican flavors inspired by elote (Mexican street corn). This dip brings that irresistible sweet-and-savory combo straight to your table. Whether it’s game day, a summer picnic, or just a random Tuesday when a snack craving strikes, this dip is it. The bonus? It’s ridiculously easy to whip up and perfect any time of year. Fresh corn in summer, canned or frozen corn in winter—this recipe’s got you covered.
Here’s the deal: Corn isn’t just a side dish in Mexican cuisine. It’s a big deal. For thousands of years, it’s been more than food—it’s a cultural symbol. From ancient Mesoamerica to today’s street vendors, Mexicans have turned corn into culinary magic, like elote. This dip? It’s a modern, no-fuss twist on that classic.
Quick Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes (+ chill time)
- Servings: About 8
Good news? No fancy skills required—just a few ingredients, a bowl, and a spoon!
What You’ll Need
Ingredients
- 1 cup 2% plain Greek yogurt (use full-fat if you’re feeling indulgent)
- ¾ cup olive-oil mayonnaise (regular works too!)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 3 cans Mexican-style corn (11 oz each), drained (Fiesta corn works great!)
- 16 oz shredded cheddar cheese (reduced-fat or regular, your choice)
- 4 green onions, thinly sliced
- 1 jalapeño, seeded and finely chopped
- Optional: Tabasco or Cholula for a spicy kick
- Tortilla chips or Fritos Scoops for dipping
Step-by-Step Directions
Mix It Up
Start with the base. Toss Greek yogurt, mayo, chili powder, garlic powder, and cumin into a mixing bowl. Stir until smooth and creamy. (Hint: Give it a quick taste now and adjust the seasonings to your liking.)
Add the Goodies
In go the corn, cheese, green onions, and jalapeño. Mix everything until it’s all evenly coated in that creamy, spiced base. It should look like a beautiful, colorful medley of gold, green, and orange.
Let It Chill
Cover it up and pop it in the fridge for at least 2 hours (overnight is even better). Trust me, the flavors need time to come together and really shine. Don’t rush it!
Serve It Up
When you’re ready to serve, you can get fancy with a sprinkle of hot sauce or even some crumbled cotija cheese. Grab a big bowl and surround it with chips. Done! Watch it disappear in minutes.
Tips & Tweaks
- Make It Spicier: Add diced serrano peppers or a pinch of cayenne.
- Tone It Down: Skip the jalapeños if spice isn’t your thing.
- Vegan Option: Use coconut yogurt, vegan mayo, and dairy-free cheese. Still delicious.
- No Mexican Corn? Mix regular canned corn with a handful of chopped red bell pepper for color and crunch.
- Fancy Feels: Swap shredded cheddar for cotija cheese and use grilled fresh corn for a smoky kick.
Serving Ideas
- Serve it with tortilla chips, Fritos, or even veggie sticks like celery and bell peppers.
- Pair it with tacos, enchiladas, or grilled chicken for a Mexican-inspired meal.
- Hosting a party? Add margaritas or agua fresca, and you’ve got a fiesta!
Pro Storage Tip: Keep leftovers in an airtight container in the fridge for 3 days. (Not that there will be leftovers.)
Mexican Corn Dip isn’t just a dish—it’s a conversation starter. It’s the kind of snack that brings people together, around the table or on the couch. So, grab your chips and dive in. This creamy, spicy, cheesy masterpiece is here to remind us why food is so much more than just fuel. It’s fun, flavor, and connection—all in one bowl.
Enjoy!
PrintMexican Corn Dip
A creamy, zesty, and crowd-pleasing dip inspired by Mexican street corn (elote). This no-cook recipe is perfect for parties, game days, or any casual gathering. With just 10 minutes of prep and a quick chill, you’ll have a vibrant dish bursting with bold flavors.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes (plus 2 hours chilling)
- Yield: 8 servings 1x
- Category: Appetizer, Snack
- Cuisine: Mexican-inspired
Ingredients
- 1 cup 2% plain Greek yogurt (not non-fat)
- ¾ cup olive-oil mayonnaise (or regular mayo)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 3 cans Mexican-style corn (11 oz each), drained (Fiesta corn works well)
- 16 oz reduced-fat shredded cheddar cheese
- 4 large green onions, sliced (white and green parts)
- 1 jalapeño, seeded and finely chopped
- Optional: Tabasco or Cholula hot sauce for garnish
- Fritos Scoops or tortilla chips for serving
Instructions
- Prepare the Base: In a large mixing bowl, combine Greek yogurt, mayonnaise, chili powder, garlic powder, and cumin. Stir until smooth and creamy. The mixture should have a warm golden color from the spices.
- Mix in the Ingredients: Add the drained corn, shredded cheddar cheese, sliced green onions, and chopped jalapeño to the bowl. Stir well until all ingredients are evenly coated in the creamy base. Tip: Ensure the corn is well-drained to avoid excess moisture in your dip.
- Chill the Dip: Cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours or overnight to let the flavors meld together beautifully.
- Serve & Garnish: Before serving, sprinkle hot sauce over the top if desired for an extra kick. Serve with Fritos Scoops or tortilla chips for dipping.
Notes
Serving Suggestions:
- Pair this dip with fresh veggie sticks like celery, bell peppers, or cucumber slices for a lighter option.
- For a festive presentation, garnish with additional sliced green onions or crumbled cotija cheese.
Tips & Tricks:
- Use freshly grated cheese instead of pre-shredded for better texture and flavor.
- Adjust spice levels by adding more jalapeño or a pinch of cayenne pepper if you like it hot.
- For a smoky twist, consider adding a dash of smoked paprika.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dip is best served cold but can be warmed slightly in the microwave if preferred (heat individual portions on medium power for ~1 minute). Avoid freezing as dairy-based dips don’t reheat well after thawing.
