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
- 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)
- 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.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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