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BEST easy recipe for cheesy, creamy Mexican Corn Dip with Greek yogurt, jalapeno, cheese, and Mexican spices. Ready in 10 minutes and a total crowd pleaser!
Ingredients
1 cup 2% plain Greek yogurt — (do not use non-fat)
3/4 cup olive-oil mayonnaise
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoon cumin
3 cans Mexican-style corn — (11-ounce cans) sometimes called Fiesta corn
16 ounces shredded reduced-fat cheddar cheese
4 large green onions — (or 6 small) sliced (white and green parts)
1 jalapeño, — seeded and chopped
Tabasco, — Cholula or similar hot sauce, optional for serving
Fritos Scoops — for serving (mandatory, according to Elaine)
Instructions
In a large bowl, stir together the yogurt, mayo, chili powder, garlic powder, and cumin. Stir in the corn, cheese, green onions, and jalapeno. Refrigerate for 2 hours or overnight. Sprinkle with hot sauce and serve.
Recipe Notes
Leftover Mexican Corn Dip will keep the the refrigerator for up to 3 days.
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