Mexican Corn Dip – Skinny and Easy to Make!

This Mexican Corn Dip has all the flavors of Mexican Street Corn in an irresistible dip format, that you can actually feel good about eating!

Disclosure: I’m excited to partner with Old El Paso to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

Imagine sitting poolside sipping on a cool beverage, watching kids splash around in the pool, and snacking on a flavorful dip made with fresh corn, cilantro, cotija, and more.

Sounds like a pretty good scenario, right? Especially since it’s still frigid in Michigan. That dip you’re snacking on has all the flavors of Mexican corn on the cob except without the mess of having to eat the corn off the cob, cheese falling off (THE WORST), and stuff getting stuck in your teeth. Plus, this way you get chips and get to share with your friends and family. Might I add that it’s also perrrrrfect for Cinco de Mayo…which just so happens to be today? (Also, this white queso in the slow cooker — made for Cinco!)

It’s the party perfect dip and I just know it’s going to become a summer favorite of yours. In the dip, I included fresh corn (you may also used drained canned corn), finely diced red bell peppers, Old El Paso green chiles, tons of cilantro, lime juice, cotjia cheese, chili powder, and green onions. I kept it “skinny” by using Greek yogurt as the base to hold it together with just a touch of mayonnaise made with olive oil to lend its smooth texture.

All you do is mix it up in a bowl and serve! It’s so easy to make! I love it on its own (seriously, it’s so good!), on chips (obviously), and also on a salad! All you need is lettuce, a grilled chicken breast and this dip and you have an instant salad!

Looking for more great dips? Try:

• Herbed Feta Dip
• Mexican Spinach Dip Recipe
• Healthy Queso Dip
• Pepperoni Pizza Dip
• Southwestern Black Bean Dip
• Restaurant Style Salsa

Mexican Corn Dip - Skinny!

Yield: 8 servings

Total Time: 15 minutes

Prep Time: 15 minutes

This Mexican Corn Dip has all the flavors of Mexican Street Corn in an irresistible dip format, that you can actually feel good about eating!

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5

5 / 5 (1 Reviews)

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Ingredients:

• 4 cups corn kernels, canned or fresh (about 5 large ears fresh)
• 1 can (4.5 oz) Old El Paso Mild Green Chiles
• 1/3 cup plain Greek yogurt
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup diced red bell peppers
• 2 tablespoons mayonnaise made with olive oil
• 2 green onions, thinly sliced
• Juice of 1 lime
• 1/2 teaspoon chili powder
• Chips for serving

Directions:

1. Mix all ingredients together in a mixing bowl until well combined. Taste and season with salt and pepper as desired.
2. Serve with chips.

Note: I charred my corn slightly using a grill pan before slicing it off the cob. You can also use canned corn

Note: I like to make a meal out of this! Scoop some on top of chopped romaine lettuce and top with grilled chicken. Instant salad!

All images and text ©Rachel Cooks.

Verdict: I’m going to be making this Mexican Corn Dip all summer long!
Husband’s take: Ben loved this dip too – he said, “I closed my eyes and I woke up in Tijuana.” Sometimes he’s funny.
Changes I would make: None are necessary!
Difficulty: Easy!

Disclosure: I’m excited to partner with Old El Paso to bring you fresh and flavorful recipes like this Mexican Corn Dip. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.