Mexican Corn Dip – Skinny and Easy to Make!
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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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. When I served this dip to hubby, he said, “I closed my eyes and I woke up in Tijuana.” Sometimes he’s funny!
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 to enjoy tortilla chips, too. Always a good thing! Aren’t these blue corn tortilla chips pretty? By the way, they’re naturally blue and not dyed with food color.
Mexican corn dip is the party perfect dip and I just know it’s going to become a summer favorite of yours.
About this corn dip
I like to use fresh corn cut off the cob but drained canned corn or frozen corn is a good substitute. Corn is the main ingredient of this dip so use the best tasting corn you can.
To the corn, add finely diced red bell peppers, Old El Paso green chiles, tons of chopped fresh cilantro, lime juice, cotija cheese, chili powder, and green onions. If you’re not familiar with cotija cheese, it’s a Mexican variety that’s made from cows’ milk and has a crumbly texture and salty flavor, somewhat similar to feta cheese.
Keep the dip “skinny” by using Greek yogurt as the base, with just a touch of mayonnaise, which lends the dip a smooth texture and tones down the sharp tanginess of yogurt.
Mix all the ingredients in a bowl and serve! It’s so easy to make!
You’ll love Mexican corn dip all on its own (seriously, it’s so good!), on chips (obviously), and also on a salad! Simply top lettuce, a grilled chicken breast with this dip and you have an instant salad!
If you’re looking for a warm dip, try this cheesy baked corn casserole with bacon and jalapeño. It’s so creamy that it makes a wonderful dip.
Looking for more great dips? Try:
- 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 (I like the kind made with olive oil)
- 2 green onions, thinly sliced
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Tortilla chips for serving
- Mix all ingredients together in a mixing bowl until well combined. Taste and season with salt and pepper as desired. Spoon into serving dish.
- Serve with tortilla chips.
- I charred my corn slightly using a grill pan before slicing it off the cob. You can also use canned or frozen corn. If using canned corn, drain well. If using frozen corn, thaw first.
- I like to make a meal out of this! Scoop some on top of chopped romaine lettuce and top with grilled chicken. Instant salad!
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 86mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 5g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.