Skinny Mexican Corn Dip
Today is a very special day for two reasons. One, we’re talking about a dish so outrageously tasty and dangerously addictive, it’s been assigned mandatory attendance at every family gathering, including Christmas: Skinny Mexican Corn Dip.
Two, I am introducing you all to someone very special: my younger, inspiring, and all-around cooler sister Elaine! This Skinny Mexican Corn Dip is Elaine’s creation, and it has become a family obsession. We brought it to one holiday gathering 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.
Elaine and me in Chicago. If only I could be as hip as this pretty lady.
A few weeks ago, Elaine (fresh from devouring a bowl of Mexican Corn Dip at a party herself) 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 blather 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.
Last year, the Royals advanced to the World Series, and I was lucky enough to attend the American League Wildcard game vs. the Oakland Athletics! If you follow baseball at all, you know this game was one of the most impressive comebacks in history. It was the first time that the Royals had been in the World Series in 29 years. That’s right, 29! So needless to say, this was a big night for any KC fan.
My boyfriend, Joey, and I after securing the W
With post-season baseball (I hope!) and football season coming up, 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. I used to make the 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 the 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 like me, 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.
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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