Mexican Corn Dip
Creamy Mexican Corn Dip made with Greek yogurt, mayonnaise, Mexican-style corn, cheddar cheese, green onions, and warm spices. A quick, no-bake appetizer that’s ready in minutes and perfect for parties or casual gatherings.
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Servings: 8
Ingredients
- 1 cup 2% plain Greek yogurt
- ¾ cup olive-oil mayonnaise
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- 3 cans 11 oz each Mexican-style corn drained
- 16 oz reduced-fat shredded cheddar cheese
- 4 large green onions thinly sliced (white and green parts)
- 1 jalapeño pepper seeded and finely chopped
- Hot sauce such as Tabasco or Cholula, optional for serving
- Fritos Scoops or tortilla chips for serving
Instructions
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, chili powder, garlic powder, and cumin. Stir until the mixture is smooth and evenly blended.
- Add the drained Mexican-style corn, shredded cheddar cheese, sliced green onions, and chopped jalapeño. Stir gently until all ingredients are fully incorporated.
- Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the flavors to develop.
- Before serving, stir the dip briefly. Drizzle with hot sauce if desired and serve chilled with Fritos Scoops or tortilla chips.
Notes
This Mexican Corn Dip is naturally gluten free. To ensure it remains gluten free, verify that the mayonnaise, spices, and canned Mexican-style corn are certified gluten free, as some brands may contain additives or be processed in shared facilities. Serve with certified gluten-free chips if needed.