Mexican Corn Dip {the BEST Creamy Corn Dip recipe!}


Important advice: before you set the bowl of Mexican Corn Dip down at a party, load up your plate. As soon as the other guests taste it, this dip is a goner.

Fritos being dipped in a bowl of Mexican corn dip

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Creamy, cheesy, and southwest-spiced, this fiesta corn dip is one of those no-brainer recipes that people go crazy over.

Want to feel like the bell of the appetizer ball? Be the person who brings creamy street corn dip!

Mexican corn dip is among the small rotation of reliable, crowd-pleasing appetizer recipes that have become signatures. (The Cowboy Caviar and Caramelized Onion Bacon Dip from my cookbook are two others.)

Not only do my friends stay consistently excited about these recipes—it’s gotten to the point where I’m practically not allowed to bring anything else!

This Mexican corn dip recipe comes from my sister Elaine, who proudly calls herself a professional tailgater and dip eater (this recipe is her game-day go-to).

Street corn dip is also ideal from the hostesses’ perspective.

It takes minutes to make, you can refrigerate it for hours in advance (in fact, it tastes better as it sits), and did I mention people freak out over how good it is?

Creamy Mexican street corn dip is everything your appetizer game needs heading into summer and beyond.

A bowl of Mexican street corn dip

5 Star Review

“This was a huge hit in my house!! Everyone loved it!”

— Toni —

How to Make the Best Ever Mexican Corn Dip

I am gaga over this dip for the taste and because with a few simple ingredient swaps, you can lighten it up without anyone noticing.


The Ingredients

  • 2% Greek Yogurt. Greek yogurt sneaks in as a healthy swap for sour cream. It tastes just as luscious and creamy. Plus, it’s packed with protein.
  • Olive-Oil Mayonnaise. It’s not corn dip without mayo. I like the olive-oil based kind, but you can swap regular mayo if you prefer.
  • Spices. Chili powder, garlic powder, and cumin give this dip major pizzaz!.
  • Mexican-Style Corn. A colorful, delicious blend of corn and peppers (you may also see it called Mexicorn or fiesta corn). It’s a fantastic shortcut that helps make this dip incredibly simple.

What Can I Use Instead of Mexicorn?

Mexicorn is made of corn, red and green peppers, sugar, and salt. Instead of Mexicorn, you could create your own mixture of these ingredients and use them in the recipe as directed.

  • Cheddar Cheese. Because corn dip with cheese is infinitely more scrumptious.
  • Jalapeno. Jalapenos add a hint of spice without overpowering the other flavors.
  • Hot Sauce. Gives this dip an extra kick of flavor and heat. Feel free to use more if you’d like a spicy corn dip.

The Directions

Three mixing bowls with ingredients
  1. Stir the yogurt, mayo, and spices together.
A mixing bowl with dip ingredients
  1. Add the corn, cheese, onions, and jalapeno.
  2. Refrigerate for at least 2 hours. Finish with hot sauce and ENJOY!

Tip!

You can serve this street corn dip with a variety of options, including tortilla chips, veggies, potato chips, or crackers, but the one MANDATORY dipper is Fritos Scoops. Our family has tested this extensively, trust us!

Mexican corn dip with Fritos

Storage Tips

  • To Store. Leftover Mexican corn dip will keep the refrigerator for up to 3 days.

Meal Plan Tip

Up to 1 day in advance, prepare the corn dip as directed, cover, and refrigerate it until serving.

Spicy Mexican corn dip with green onions

Leftover Ideas

Turn leftover dip into a scrumptious quesadilla filling (dice and toss in these Grilled Chicken Tenders too).

A Frito with corn dip on it

What to Serve with Mexican Corn Dip

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A bowl of Mexican dip with Fritos

Recommended Tools to Make this Recipe

The Best Mixing Bowls

These stackable, dishwasher-safe, and microwave-safe mixing bowls are a must-have kitchen tool. They’re ideal for mixing ingredients and preparing dips.

Fritos being dipped in a bowl of Mexican corn dip

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

  • 1 cup 2% plain Greek yogurt (do not use non-fat)
  • ¾ cup olive-oil mayonnaise
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoon cumin
  • 3 cans Mexican-style corn (11-ounce cans) sometimes called Fiesta corn
  • 16 ounces shredded reduced-fat cheddar cheese
  • 4 large green onions (or 6 small) sliced (white and green parts)
  • 1 jalapeño seeded and chopped
  • Tabasco Cholula or similar hot sauce, optional for serving
  • Fritos Scoops for serving

  • In a large bowl, stir together the yogurt, mayo, chili powder, garlic powder, and cumin.

  • Stir in the corn, cheese, green onions, and jalapeno.

  • Refrigerate for 2 hours or overnight. Sprinkle with hot sauce and serve.

  • TO STORE: Leftover Mexican Corn Dip will keep the refrigerator for up to 3 days.

Serving: 1(of 8)Calories: 297kcalCarbohydrates: 36gProtein: 21gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgPotassium: 424mgFiber: 4gSugar: 8gVitamin A: 495IUVitamin C: 16mgCalcium: 283mgIron: 2mg

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