Creamy Mexican Corn Dip That's a Party Hit in 10 Minutes

This Mexican Corn Dip is a creamy, cheesy crowd-pleaser that takes just 10 minutes to prepare.

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Prep Time 10

Chill Time 2

Total Time 2 10

Servings: 8 servings

Course: Appetizers

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 cup 2% Plain Greek Yogurt Adds creaminess and a tangy bite
½ cup Olive-Oil Mayonnaise Contributes richness and a slight sweetness
1 teaspoon Chili Powder Provides warming, smoky notes
1 teaspoon Garlic Powder Enhances flavors
½ teaspoon Cumin Introduces earthy depth
3 cans Mexican-Style Corn (11-ounce each) Sweetness and texture; drain before adding
1 cup Shredded Reduced-Fat Cheddar Cheese Blends flavor with a melt-in-your-mouth texture
4 large Green Onions Adds freshness
1 piece Jalapeño Delivers a spicy kick; adjust seeds for heat

To Serve

1 bag Fritos Scoops Perfect for scooping
Hot Sauce (Tabasco, Cholula, or similar) Optional for an extra zesty kick

Equipment

Mixing Bowl
whisk
Rubber spatula

Method

Step‑by‑Step Instructions for Mexican Corn Dip

In a large mixing bowl, combine Greek yogurt and mayonnaise. Sprinkle in chili powder, garlic powder, and cumin. Blend until smooth.
Gently fold in drained Mexican-style corn and shredded cheddar cheese until evenly mixed.
Chop green onions and jalapeño, then add them to the mixture and fold gently.
Cover and refrigerate for at least 2 hours to allow flavors to meld.
Before serving, give the dip a quick stir and add hot sauce if desired. Serve with Fritos Scoops.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For the best flavor, let the dip chill at least 2 hours or overnight. Ensure to drain corn well to avoid watery dip.

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