This Mexican Corn Dip is creamy, cheesy, and packed with bold flavors! Made with Greek yogurt, cheddar, jalapeños, and Mexican-style corn, it’s crazy addictive.
You ever bring a dish to a party and instantly regret it—not because it’s bad, but because it’s so good that now you have to fight for your own portion? That was me, the first time I made this Mexican Corn Dip.
It started as a “quick snack” for a casual get-together. I had about ten minutes before people arrived, so I threw some ingredients in a bowl, gave it a stir, and tossed it in the fridge. No thought, no effort. Just something to fill the table between all the chips and salsa.
Fast forward twenty minutes into the party—people were ignoring the actual meal and crowding around the dip bowl like it was the last thing they’d ever eat. My friend Mike (who swore he “wasn’t hungry”) had somehow stationed himself directly next to it, shoveling scoop after scoop into his mouth. The real turning point? When I caught someone literally scraping the bottom of the bowl with a broken chip.
So yeah—lesson learned. From that moment on, I never make just one batch. And neither should you.
Why You’ll Love This Mexican Corn Dip Recipe?
- It takes 10 minutes. No cooking. No stress. Just mix and chill.
- It’s got layers of flavor. Smoky chili powder, tangy Greek yogurt, sharp cheddar, and just the right amount of heat from fresh jalapeños.
- Perfect for any gathering. BBQs, tailgates, game nights—anywhere there are people, this dip needs to be there.
- It tastes better the longer it sits. The flavors meld together as it chills, making it even better the next day.
- It’s technically healthy. Greek yogurt swaps in for sour cream, and the reduced-fat cheese keeps things creamy without going full “I need a nap” mode.
Ingredient Notes:
This isn’t one of those dips where one ingredient carries the whole thing. Every element adds something important, and together? Chef’s kiss.
- Greek Yogurt (2%) – Gives the dip a creamy base without making it too heavy. Plus, protein.
- Olive Oil Mayonnaise – Balances the tanginess of the yogurt with a little richness.
- Chili Powder, Garlic Powder & Cumin – The holy trinity of smoky, slightly spicy flavors.
- Mexican-Style Corn (Fiesta Corn) – A mix of sweet corn and diced peppers for texture and color.
- Reduced-Fat Cheddar Cheese – Still rich and melty, but without the grease puddle.
- Green Onions – Bright, fresh, and gives it a little crunch.
- Jalapeño – Just enough heat to keep things interesting. (Want it milder? Ditch the seeds!)
- Hot Sauce (Optional, But Encouraged) – A few dashes of Cholula or Tabasco for that extra kick.
Pro Tip: Can’t find Mexican-style corn? Just use regular canned corn and toss in some diced red bell pepper.
How To Make Mexican Corn Dip?
If you can chop and stir, you can make this dip.
Step 1: Mix the Base
In a large bowl, whisk together 1 cup of Greek yogurt and ¾ cup of olive oil mayo. Stir in 2 teaspoons each of chili powder, garlic powder, and cumin.
Right now, it probably looks more like taco seasoning than dip. That’s okay—trust the process.
Step 2: Add the Corn & Cheese
Drain the Mexican-style corn and dump it into the bowl. Add 16 ounces of shredded cheddar cheese (try not to snack on it—we both know you want to).
Step 3: Chop & Stir
Thinly slice the green onions (white and green parts) and toss them in. Finely dice the jalapeño, remove the seeds if you want it mild, and mix that in too.
Want To Save This Recipe?
Step 4: Chill the Dip
Cover the bowl and stick it in the fridge for at least 2 hours. This lets the flavors blend together into one creamy, slightly smoky, slightly spicy masterpiece.
Step 5: Serve & Watch It Disappear
Give the dip one final stir, transfer it to a serving dish, and—if you’re feeling bold—add a few dashes of hot sauce on top.
Then, grab a bag of Fritos, and get ready to guard your portion like your life depends on it.
Storage Options:
This dip only gets better overnight, so don’t worry about leftovers (if you even have any).
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—yogurt and mayo don’t thaw well.
- Reheating: Nope! Just stir and serve cold.
Pro Tip: If the dip thickens too much in the fridge, stir in a spoonful of Greek yogurt or a splash of lime juice to loosen it up.
Variations and Substitutions:
Want to tweak it? Try these fun variations:
- Turn up the heat. Add extra jalapeños, diced serranos, or a pinch of cayenne.
- Swap the cheese. Use pepper jack for a little kick or cotija for a more authentic flavor.
- Make it a hot dip. Bake at 375°F for 15 minutes until bubbly.
- Add protein. Stir in crumbled bacon, chorizo, or shredded chicken to make it heartier.
What to Serve with Mexican Corn Dip?
This dip is all about the crunch factor. Here’s what to scoop it up with:
- Fritos Scoops – The undisputed champion of dipping.
- Tortilla Chips – A classic. Bonus points for lime-flavored chips.
- Veggies – Bell pepper slices and celery if you insist on being healthy.
- Pretzel Crisps – Trust me, it works.
Frequently Asked Questions:
Can I make this dip ahead of time?
Absolutely! In fact, it tastes better when made a day ahead.
Can I use fresh corn instead of canned?
Yep! Just grill or sauté fresh corn and add diced red bell peppers.
What if I don’t like spice?
Skip the jalapeño and hot sauce—it’ll still be packed with flavor.
This Mexican Corn Dip is a guaranteed crowd-pleaser. It’s creamy, cheesy, a little smoky, a little spicy, and stupidly easy to make.
So tell me—are you adding extra hot sauce or keeping it mild? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Corn Dip
Ingredients
- 1 c 2% plain Greek yogurt do not use non-fat
- 3/4 c olive-oil mayonnaise
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- 3 11 oz cans Mexican-style corn (sometimes called Fiesta corn)
- 16 oz 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 mixing bowl mix together 1 cup of Greek yogurt with 3/4 cup of mayonnaise made with olive oil. Add 2 teaspoons each of chili powder, garlic powder and cumin. Stir well until all the ingredients are thoroughly combined.
- Open the cans of Mexican-style corn, drain any liquid and add the corn to the bowl. Then add 16 ounces of cheddar cheese that is reduced in fat.
- Chop your onions making sure to use both the white and green parts and add them to the bowl. Take a jalapeño pepper and remove the seeds to reduce spiciness (be cautious and consider using gloves!) finely chop it. Then mix it in.
- Give everything a stir to ensure that all the ingredients are evenly distributed throughout the dip.
- Cover the bowl with a lid or plastic wrap. Place it in the refrigerator. Allow it to chill for 2 hours or even overnight if you have enough time. This will allow all the flavors to blend together beautifully.
- Once chilled, give the dip a stir. Transfer it into your serving dish. If desired you can add a few dashes of your favorite hot sauce for an extra kick.
- Get ready, with your Fritos Scoops dig in and savor the velvety, delight of your own Mexican Corn Dip!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
