The Well Plated Cookbook is now available for pre-order! Corn Dip
It’s creamy, dreamy Corn Dip, just in time for your football festivities! This cracked-out corn dip with jalapenos, cheese, and Mexican spices is the type of appetizer where the serving spoon is ignored in favor of shoveling the dip directly from chip to mouth.
The author of this Mexican street-corn style dip is my younger sister Elaine. She brought it to one of our extended family gatherings years ago, and now I’m not sure which our aunts and uncles are more excited to see walk through the door—my sisters and me or this Mexican corn dip.
A few weeks ago, Elaine (fresh from devouring a bowl of her now famous corn dip at a party—her friends have become insistent upon its presence too) called me to see if I might be interested in posting the recipe on my blog, assuming of course, that my readers would like Mexican corn dip. I told her no, sorry, I didn’t think you all would like it at all.
I knew you would love it!
Now, I could keep blabbing on and on about the merits of this Mexican corn dip (its creaminess; the light spiciness of the jalapeno; the copious quantities of cheddar cheese that seem exorbitant but are, in fact, just right), but I know someone even better qualified to do so: the master of the recipe herself, my wonderful sister Elaine.
So, without further chatter on my part, here’s Elaine to tell us all about this Mexican corn dip!
Hi everyone! I’m so excited to be doing a guest post on Erin’s blog and to share my go-to dip recipe with you, Mexican Corn Dip.
A little background—this August marks my fourth year living in Kansas City. If you know anything about KC, you know two things: barbecue and tailgating.
Although I have no claim to fame at barbecue, I DO consider myself a professional tailgater (and dip-eater). The reason KC is such a big tailgating town is the location of our stadiums for both the Royals and the Chiefs. Not only are the stadiums right next to each other, but they share one MONSTER parking lot. And what does one do in a monster parking lot? Tailgate.
My boyfriend (UPDATE: NOW HUSBAND!) Joey, and I after securing the W
As any lover of tailgating, game watching, or game day food will tell you, one needs to be prepared with a crowd-pleasing dip she can make in a flash. Mexican corn dip is just that. I love it both for the taste, and because with a few simple ingredient swaps, I can lighten it up without anyone noticing.
How to Make Mexican Corn Dip, Lightened Up!
I used to make this corn dip with full-fat sour cream, mayonnaise, and cheese, and although delicious, I felt quite guilty after eating half the bowl before even showing up to the party (oops).
After making a few sneaky swaps, I brought the dip to our latest tailgate and did not tell anyone that it was actually filled with Greek yogurt, reduced fat cheese, and olive oil-based mayo. And what do you know? Not a single person noticed!
My one requirement for this dip: you must serve it with Fritos Scoops. Save the baby carrots for hummus. You will thank me later.
Even if you’re not a big tailgating or sports fan, this Mexican corn dip is perfect to bring to any party (or to make for dinner, I won’t tell anyone). Enjoy!
Thanks Elaine! Love you, and love this dip too. Editor’s note: eating this dip for dinner is real. Trust me.
How to Store Leftover Corn Dip
- To Store. Leftover Mexican corn dip will keep the the refrigerator for up to 3 days.
More Delicious Dip Recipes
- Creamy Vegan Queso
- Honey Ricotta Dip with Pistachio and Apricot
- Hot Crab Dip
- Skinny Chicken Enchilada Dip
Skinny Mexican Corn Dip
Ingredients
- 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 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 (mandatory, according to Elaine)
Instructions
- 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.
Notes
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Holy Moley this dip is perfection. Nice work, Elaine! I love the idea of bringing this to a tailgate or party, but must admit, I’m pretty sure I’d down it all before getting the chance to share ;)
I. Love. This. How fun to have your sister on as a guest! Plus this dip just looks insanely perfect. :) Can’t wait to try it!
Oh yummy!! This looks really good!
LOVE this — the dip and the guest post. Hi Erin’s sister! Feel free to make this dip for me anytime. ;)
Thank you so much for this! I get dangerously addicted (as you said) to the normal version but now I can enjoy it guilt free. I just wish fritos Scoops existed in London as i can imagine they taste wonderful with the delcious dip!
How fun to have your sister do a guest post! I can see why you would – this cheesy corn dip sounds awesome! Bring on the tailgating!
This post was so sweet! And I can see why your family goes crazy over this dip! It looks so good! Perfect football food. :)
What an awesome guest post! Love the recipe and I will take the fritos rule to heart :) Pinning!
This looks delicious! Love anything with Mexican flavours, particularly when it’s low in fat. Great job Elaine! Nice to see the cooking skills run in the family ? x
Like it? No way. LOVE THIS. ~Carolyn
What a delicious dip! As someone that loves a good dip, cheese and crackers plate this is a recipe I must make.
Well that dip looks incredible! And the photos are the dip are even more outstanding – how did you take them without face planting? haha
You and your sister are adorable, I love this!!
Hi can you please tell me if I can bake this ? Urgent help needed
Hi Ash! They original intention with the dip is that it be served cold or at room temperature. We’ve never tried baking it, so I’m afraid I can’t say how it would turn out. I fear that it would be pretty liquidy. That said, you are welcome to experiment!
Hi thnx so can I make this the previous night and refrigerate . Then how long can I keep it out to bring it at room temp. I don’t want it cold. Thnx
Hi Ash! Yes, you can make the night before and refrigerate. I don’t have an exact time it will take to come to room temperature (this will depend on the size of your bowl, your refrigerator, etc), but I’d estimate about a half hour. I hope you enjoy it!
This is super yummy! It’s also a creative recipe and is relatively healthy for a dip. I’ve just made up half of a batch for spending a weekend with my mom. Thanks!
I hope you and your mom enjoy it, Crystal! Thanks so much for making it and taking the time to report back!
You’re welcome, Erin! I actually shared the dip with my folks tonight and the 3 of us wiped it out! I’ll be making some more for my weekend with mom! Love your blog and recipes!
Should’ve made a whole batch to begin with instead of a half batch
Making only a half batch is a common regret. ;)
Thanks for a great recipe! The whole family loved it when I made it. Sharing it on my blog today!
Hooray! I’m so glad you enjoyed it, Gina. Thanks so much for reporting back!
Such a great recipe for the game night.
My favorite appetizer! So great any time of year.
An appetizer I can feel good about eating.
This was a huge hit in my house!! Everyone loved it!
Erin,
Do you drain the corn when you add it to the mix? Hi, Elaine!!
Thanks!
Yes you do Katie! I hope you love it!