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 (just ask Salmon Dip). 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

  • Instant Pot Chicken Enchiladas – Easy Instant Pot Chicken Enchiladas made with enchilada sauce, cheese, and Greek yogurt in place of sour cream. Creamy, flavorful, and a family favorite!
  • Mexican Salad – This Mexican Salad is fresh, filling, and made with authentic Mexican flavors! Romaine lettuce, beans, avocado, tomatoes, and roasted sweet potatoes make it colorful, nutritious, and absolutely delicious.
  • Shrimp Tacos with Creamy Taco Slaw – The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.
  • Taco Salad Dressing – Healthy Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe.
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.

Mexican Corn Dip

5 from 10 votes
BEST easy recipe for cheesy, creamy Mexican Corn Dip with Greek yogurt, jalapeno, cheese, and Mexican spices. Ready in 10 minutes and a total crowd pleaser!

Prep: 10 mins
Cook: 0 mins
Total: 10 mins

Servings: 8 servings

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

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

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

Nutrition

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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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46 Comments

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  1. 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 ;)

  2. 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! 

  3. LOVE this — the dip and the guest post. Hi Erin’s sister! Feel free to make this dip for me anytime. ;)

  4. 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!

  5. 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! 

  6. This post was so sweet! And I can see why your family goes crazy over this dip! It looks so good! Perfect football food. :)

  7. What an awesome guest post! Love the recipe and I will take the fritos rule to heart :) Pinning!

  8. 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

  9. What a delicious dip! As someone that loves a good dip, cheese and crackers plate this is a recipe I must make.

  10. Well that dip looks incredible! And the photos are the dip are even more outstanding – how did you take them without face planting? haha

    1. 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!

  11. 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

    1. 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!

  12. 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!5 stars

    1. I hope you and your mom enjoy it, Crystal! Thanks so much for making it and taking the time to report back!

      1. 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! 

  13. I have a bunch of corn on the cob that hasn’t been eaten… can I use that? Anything I should add if so?

    1. Hi Briana! 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. I haven’t tested measurements with this method so you would be experimenting. Let me know if you try it!

  14. I brought this to the lake and it was an absolute hit! Thank you for this recipe that was passed to many others! I added some black beans and cilantro too :)5 stars

  15. This looks amazing! I’m a HUGE fan of all your recipes. I always check your site first, if I’m looking for a recipe!
    Could I use Mexican style frozen corn???

    1. Hi Lindy! I’ve only tested this recipe as written so I can say for sure, but I believe it could work. You would just need to make sure the corn is completely defrosted before using it in this dip. If you decide to experiment, let me know how it goes!

  16. Easy and a crowd pleaser. I couldn’t find Mexican fiesta corn or reduced fat cheese…but it worked just fine as I minced a large red pepper and added it as well as salt, pepper, and a tsp or so of sugar. The hot sauce really matters! I sure wouldn’t skip it! We had a lot leftover and I’m going to try to freeze it….not optimistic, but I’ll report back. Delicious!5 stars

    1. Hi Deb, you likely could, I just haven’t tried it. If you decide to experiment, let me know how it goes!

  17. Delicious dip!
    It’s also great as a side dish , warmed it up because my corn was frozen and it was great too. Definitely preferred it cold though5 stars