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!

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. 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.

Might I add that Mexican corn dip is also perfect for Cinco de Mayo…which just so happens to be today? (Also, this Mexicali dip or white queso in the slow cooker — made for Cinco!)

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:

 

• Herbed Feta Dip
• Mexican Spinach Dip Recipe
• Healthy Queso Dip or Healthy Queso Dip with Butternut Squash
• Pepperoni Pizza Dip
• Southwestern Black Bean Dip
• Restaurant Style Salsa
• Salsa Verde (with roasted tomatillos)

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.