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30 30 Minutes or Less GF Gluten-Free VG Vegetarian

Mexican Corn Dip – Skinny and Easy to Make!

4.75
/5
15 minutes mins
14 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 05/05/2017Updated: 07/14/2022

This post may contain affiliate links. Please read my disclosure policy.

Two photo collage with one plate containing ingredients, and a bowl of prepared mexican corn dip with blue tortilla chips.

Mexican corn dip has all the flavors of Mexican street corn in an irresistible dip format that you can actually feel good about eating! Only 123 calories per serving.

Recipe Overview

Why you’ll love it: Lots of veggies in a great tasting dip!

How long it takes: 15 minutes
Equipment you’ll need: sharp knife, mixing bowl, measuring utensils
Servings: 8

Mexican corn dip in orange bowl, surrounded with blue corn tortilla chips.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Corn Dip
  • 3 What You’ll Need
  • 4 How To Make This Dip
  • 5 Storage Tips
  • 6 more great Tex-Mex dips
  • 7 Get the Recipe: Mexican Corn Dip – Skinny!

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 hilarious!

Sounds like a pretty good scenario, right? Especially since it’s still frigid in Michigan. That dip you’re snacking on has all the sunny flavors of Mexican corn on the cob (elote) 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? Incidentally, they’re naturally blue and not dyed with food color. Did you know it’s so easy to make your own baked tortilla chips or air fryer tortilla chips?

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! My new favorite is cheesy jalapeño popper dip.

Mexican corn dip is the party perfect dip and I just know it’s going to become a summer favorite of yours. 

Partial overhead of corn dip in shallow round orange bowl, garnished with additional cotija cheese and a sprinkle of chili powder.

About This Corn Dip

This recipe is based on the popular street corn sold in Mexico called “elote”. Elote is grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. It’s seasoned with salt, chili powder, and lime juice.

This dip incorporates the same ingredients with a few extras added. I think you’ll love it!

Look for the printable recipe card with complete instructions, measurements, and nutrition information at the end of this post.

What You’ll Need

  • Corn: Fresh corn cut off the cob has the best flavor 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. If you like, char it lightly in a grill pan or on the grill.
  • Red Bell Pepper: Finely diced bell pepper adds color, flavor, and a nice crunch. Use whatever color bell pepper you like best.
  • Canned Chopped Green Chiles: I like canned chopped green chiles and use them often. Try my green chile mac and cheese recipe!
  • Cotija Cheese: 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. Look for the aged cheese, not fresh.
  • Fresh Cilantro: Use the leaves and small stems. It’s so good in this dip!
  • Lime Juice: Squeeze your own, don’t be tempted to use bottled juice.
  • Chili Powder: A blend of spices that usually includes salt. Buy your favorite brand.
  • Green Onions: Provide plenty of fresh onion flavor without overpowering the dip.
  • Mayonnaise and Greek Yogurt: Keep the dip “skinny” by using Greek yogurt as the base, with just a touch of mayonnaise, which lends a smooth texture and tones down the sharp tanginess of yogurt.
Overhead of skinny mexican corn dip recipe ingredients in shallow white dish.

How To Make This Dip

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 tortilla chips (obviously),or on a salad. Simply top lettuce and a grilled chicken breast with this dip and you have an instant main course salad!

If you’re looking for a warm corn dip, try this cheesy baked corn casserole with bacon and jalapeño. It’s so creamy that it makes a wonderful dip even though it’s a casserole recipe.

For a flavor variation, why not stir crumbled cooked bacon into this dip? It’s easy to make a few strips of bacon when you make air fryer bacon.

Loving Mexican street corn? You have to try this Mexican street corn pasta salad!! It’s always a huge hit at picnics.

Storage Tips

Store leftover dip in the fridge in a covered container for up to three days. Stir before serving.

more great Tex-Mex dips

  • 7 Layer Dip Recipe – THE BEST!
  • Mexican Spinach Dip Recipe
  • Black Bean and Avocado Salad (great with chips!)
  • Poblano Queso Dip – delicious & creamy!
  • Healthy Queso Dip or Healthy Queso Dip with Butternut Squash
  • Southwestern Black Bean Dip
  • Restaurant Style Salsa or Chipotle Salsa (easy blender recipe)
  • Salsa Verde (with roasted tomatillos)
  • Instant Pot Refried Beans
Overhead of Mexican corn dip on wooden cutting board surrounded by chips.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Corn mixed with cheese and cilantro in an orange bowl surrounded by blue corn chips.
Recipe

Get the Recipe: Mexican Corn Dip – Skinny!

4.75 from 12 votes
Prep Time: 15 minutes mins
Total Time: 15 minutes mins
8 servings
Print Rate Recipe
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Mexican corn dip has all the flavors of Mexican street corn in an irresistible dip format that you can actually feel good about eating!

Ingredients

  • 4 cups corn kernels, canned or fresh (about 5 large ears fresh)
  • 1 can (4.5 oz) chopped green chiles
  • ⅓ cup plain Greek yogurt
  • ¼ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro leaves
  • ¼ 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
  • ½ teaspoon chili powder
  • Tortilla chips for serving, opt.

Instructions

  • 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.

Notes

  • 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.
  • Make a meal. Scoop dip on top of chopped romaine lettuce and top with grilled chicken. Instant main dish salad!
  • Nutrition information does not include tortilla chips.

Nutrition Information

Calories: 123kcal, Carbohydrates: 18g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 138mg, Potassium: 211mg, Fiber: 2g, Sugar: 4g, Vitamin A: 494IU, Vitamin C: 16mg, Calcium: 45mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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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! Get the recipe on RachelCooks.com!

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  1. Liz says

    March 9, 2020 at 12:47 pm

    Look forward to making this for a healthy work potluck.
    Any suggestions for cilantro substitute?

    Reply
    • Rachel Gurk says

      March 11, 2020 at 11:37 am

      I’d just leave it out if you don’t like it it. Lots of great flavor without it. :)

      Reply
  2. Salley says

    July 16, 2018 at 9:12 pm

    If using canned corn do you need to cook it first?

    Reply
    • Rachel Gurk says

      July 17, 2018 at 10:46 am

      No, you can just drain it and put it in. Great question!

      Reply
  3. Carolyn says

    June 15, 2018 at 8:29 pm

    This looks incredible! The perfect snack!

    Reply
  4. Megan @ Megunprocessed says

    June 15, 2018 at 5:08 pm

    Great way to use that summer corn! It looks like it has so much flavor!

    Reply
  5. Crystal Faulkner says

    June 14, 2018 at 6:14 pm

    I love this!

    Reply
    • Rachel Gurk says

      June 15, 2018 at 8:31 am

      Thank you, Crystal! I’m so happy to hear that!

      Reply
  6. Liz Della Croce says

    June 14, 2018 at 9:36 am

    Perfect for summer parties! Can’t wait to try this!

    Reply
  7. Elizabeth @ Confessions of a Baking Queen says

    June 12, 2018 at 3:22 pm

    Yes my sisters will be all over this dip!!

    Reply
  8. Nat says

    October 4, 2017 at 10:40 pm

    Is the Greek yogurt replacing sour cream or any other creamy variant preferred?? 

    Reply
    • Rachel Gurk says

      October 5, 2017 at 6:12 am

      You could use sour cream instead of Greek yogurt if you’d like.

      Reply
  9. Patti says

    June 2, 2017 at 10:20 am

    This was SO good! I made it for my book club last night and it got rave reviews! I totally forgot to add the cheese, but it was delicious anyway. I may have just found my go to potluck dish!

    Reply
    • Rachel Gurk says

      June 5, 2017 at 7:44 am

      I’m so glad to hear it! Thanks for taking the time to come back and leave your thoughts, I appreciate it so much!

      Reply

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