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: servings

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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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