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Mexican Corn Dip

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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://mexicanrecipe.info/mexican-corn-dip/