Mix together corn, sour cream, Greek yogurt, chilies, cumin, garlic powder, salt, and cojito (or feta) cheese together until well combined.
Pour into 2 quart oven safe dish and sprinkle with shredded cheese.
Bake for 20-25 minutes until warmed through and bubbly.
Serve warm with corn chips.
Slow Cooker Instructions
Mix together all the ingredients, including the shredded cheddar cheese, if using. Place in greased crock pot and cook on low for 30 minutes to 1 hour. Turn temperature to keep warm for 4 hours.
Instead of the two 11 ounce cans of drained Mexicorn use, or 3 cups defrosted frozen corn kernels or 3 cups fresh corn kernels (cut from off from the cob)
For a richer Hot Corn Dip, use Mayonnaise in place of Greek Yogurt. Just remember this dip will no longer be egg free.
Cojita or Feta Cheese can be used interchangeably. Additional shredded cheddar cheese can be used as well.
For a lightened up Mexican Corn Dip, do not top this dip with shredded cheddar cheese. It will still be creamy and delicious. You can also sub out the sour cream for additional plain Greek yogurt, but this dip will not be as tangy.
To prep Mexican Corn Dip ahead of time, mix together all the ingredients and place in baking dish. Top with shredded cheddar (if using) and cover. Refrigerate for up to 24 hours. Remove dip from fridge while oven heats up and bake for 25-30 minutes.
This dip is best served warm, but can be left out for up to 2 hours at a party.