Hot Corn Dip gets a healthy make-over. This creamy Mexican Corn dip is sure to become a staple at your all your parties and can be pulled together with only 5 Ingredients and 5 minutes prep.
Have I mentioned before that I LOVE Mexican food?
Maybe a better question to ask you is, How often do I tell you I love Mexican food?
You know we like to celebrate “Taco Tuesday” nearly every day that ends in “day” around here. Â Honey Lime Chicken Fajitas, Pork Carnitas, Tacos, Mexican Lasagna, Black Bean Burritos, the list goes on and on…..
But it is time to share one of our favorite dips, Mexican Corn Dip.
Mexican Corn Dip
Hot corn dip is a delicious creamy corn dip filled with Mexican spices. Mexican Corn Dip is usually full of mayonnaise, yogurt, cheese, leaving it quite heavy.
My version of Mexican Corn Dip is still creamy, gooey, and delicious, but has been lightened up so it can be perfect for your beach body too.
How to Make Mexican Corn Dip
This simple hot corn dip comes together with a few ingredients and 5 minutes prep time.
- Mix together corn, green chiles, Greek yogurt, salt, garlic and cheese together in an oven safe dish.
- Bake until warm and bubbly.
- Serve with corn chips.
Notes on Skinny Hot Corn Dip
- You can also use fire roasted frozen corn or grill your own corn (about 4-5 cobs of fresh corn) in replace of Mexicorn.
- I use Greek yogurt in this corn dip to make it healthier, but still creamy. Feel free to use half sour cream and half Greek yogurt for a richer, still delicious dip.
- I have added 1 teaspoon of cumin to this dip before and that added smokey flavor enhances the corn dip nicely. I have left it off the recipe for a more authentic corn dip.
- Queso fresco, cheddar cheese or even feta cheese all work to add just the right cheesy goodness to this Hot Corn Dip. Cheddar cheese melts better, but the queso fresco gives a salty bite to this dip.
More Party Worthy Dips
Mexican Corn Dip Recipe
Lightened Up Easy Hot Corn Dip
Ingredients
- 2 11 ounce cans Mexicorn (rinsed and drained)
- 1 4 ounce can diced green chiles
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1 cup plain Greek yogurt
- 1/2 cup shredded cheese cheddar or queso fresco
Instructions
- Preheat oven to 375 degrees.
- Mix together all ingredients and pour into a large cast iron skillet or 2 quart oven safe dish.
- Bake for 20-25 minutes until warmed through and bubbly.
- Serve with corn chips.
I bet the use of the Greek yogurt gives this hot corn dip an added zip of flavor. I happen to love Greek yogurt in place of mayo and sour cream in many recipes. I’m anxious to give your recipe a try. I’m sure it’s delicious.
You sound like me Renee, Greek yogurt is a great substitute for mayo 😉
This dip looks amazing! It would be perfect for game day!
All my friends LOVE when I serve this at football parties!