I enjoy this recipe because it takes only a few minutes to put together while still tasting bold and satisfying. The spices add warmth without overpowering the sweetness of the corn, and the jalapeño gives just the right amount of heat. I also like that this dip can be prepared ahead of time, making it perfect for parties, game nights, potlucks, or casual family snacks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Tabasco, Cholula, or similar hot sauce for serving (optional)
Fritos Scoops for serving
Directions
In a large bowl, I stir together the Greek yogurt, mayonnaise, chili powder, garlic powder, and cumin until smooth and well combined.
I stir in the drained Mexican-style corn, shredded cheddar cheese, sliced green onions, and chopped jalapeño.
Once everything is evenly mixed, I cover the bowl and refrigerate the dip for at least 2 hours or overnight so the flavors can blend together.
Before serving, I sometimes drizzle a little hot sauce over the top for extra flavor and heat.
I serve the dip chilled with Fritos Scoops or my favorite tortilla chips.
Servings and Timing
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Variations
I sometimes add crumbled bacon for a smoky flavor or mix in diced red bell peppers for extra crunch and color. If I want a spicier dip, I leave some jalapeño seeds in or add extra hot sauce. I also enjoy using pepper jack cheese instead of cheddar when I want more heat. For a fresher twist, I occasionally stir in chopped cilantro and a squeeze of lime juice before serving.
Storage/Reheating
I store leftover Mexican Corn Dip in an airtight container in the refrigerator for up to 4 days. Since the dip is meant to be served cold, I do not reheat it. Before serving leftovers, I give the dip a quick stir to redistribute the creamy dressing.
FAQs
Can I make this dip ahead of time?
Yes, I actually think it tastes even better after chilling for several hours because the flavors blend together more fully.
Can I use frozen or fresh corn instead of canned?
Yes, I sometimes use frozen roasted corn or fresh grilled corn when I want a fresher flavor and texture.
Is this dip spicy?
I find the spice level mild to medium. I adjust the heat by adding more or less jalapeño and hot sauce.
What can I serve with this dip besides Fritos?
I enjoy serving it with tortilla chips, crackers, sliced vegetables, or even spooned into tacos.
Can I use full-fat ingredients?
Yes, I sometimes use full-fat yogurt and cheddar cheese for an even richer and creamier dip.
Conclusion
I love how simple yet flavorful this Mexican Corn Dip is. The creamy texture, sweet corn, bold spices, and cheesy goodness make it the perfect appetizer for almost any occasion. Whether I serve it for parties, holidays, or casual movie nights, it always earns rave reviews and disappears quickly.
The Best Mexican Corn Dip Recipe with creamy Greek yogurt, cheddar cheese, sweet corn, and spicy jalapeños. A quick and delicious dip served perfectly with crunchy Fritos Scoops.
Tabasco, Cholula, or similar hot sauce (optional for serving)
Fritos Scoops, for serving
Instructions
In a large mixing bowl, stir together the Greek yogurt, mayonnaise, chili powder, garlic powder, and cumin until smooth and well combined.
Add the drained Mexican-style corn, shredded cheddar cheese, sliced green onions, and chopped jalapeño.
Stir until all ingredients are evenly coated in the creamy mixture.
Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Before serving, drizzle with hot sauce if desired.
Serve chilled with Fritos Scoops or tortilla chips.
Notes
Fiesta corn adds extra flavor with peppers mixed into the corn.
For a spicier dip, leave some jalapeño seeds in the mixture.
This dip tastes even better after chilling overnight.
You can substitute Monterey Jack or Pepper Jack cheese for extra flavor.
Store leftovers covered in the refrigerator for up to 4 days.
