Mexican Corn Dip
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.
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Why You’ll Love This Elote Corn Dip Recipe
- Instant Crowd-Pleaser. 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!
- Tried and True. Mexican corn dip is among the small rotation of reliable, crowd-pleasing appetizer recipes that have become my family’s signatures. The recipe comes from my sister Elaine, who proudly calls herself a professional tailgater and dip eater (this recipe is her game-day go-to).
- Perfect for Parties. 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?
5 Star Review
“This was a huge hit in my house!! Everyone loved it!”
— Toni —
How to Make Mexican Corn Dip
The Ingredients
- 2% Greek Yogurt. Greek yogurt is 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 pizzazz!
- 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.
- 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
- Make the Base. Stir the yogurt, mayo, and spices together.
- Stir in the Mix-Ins. Add the corn, cheese, onions, and jalapeno.
- Chill. Refrigerate for at least 2 hours. Finish the Mexican corn dip 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!
Leftover Ideas
Turn leftover dip into a scrumptious quesadilla filling (dice and toss in these Grilled Chicken Tenders too).
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!
- Taco Salad. This healthy taco salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing is an easy, delicious, low-carb recipe.
Recipe Tips and Tricks
- Get a Head Start. Up to 1 day in advance, prepare the corn dip as directed, cover, and refrigerate it until serving.
- Make Your Own 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.
- Don’t Skip the Chilling. During this time, the creamy base thickens up and all the flavors really come together.
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Mexican Corn Dip
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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, drained
- 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
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In a large bowl, stir together the yogurt, mayo, chili powder, garlic powder, and cumin.
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Stir in the corn, cheese, green onions, and jalapeno.
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Refrigerate for 2 hours or overnight. Sprinkle with hot sauce and serve.
Video
Notes
- TO STORE: Leftover Mexican Corn Dip will keep the refrigerator for up to 3 days.
