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Cheesy Creamy Mexican Corn Dip

A warm, creamy, and cheesy dip made with corn, Greek yogurt, and jalapenos, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can corn (drained)
  • 1 cup Greek yogurt
  • 1 cup shredded cheese (cheddar or a Mexican blend)
Flavor Enhancers
  • 1 jalapeno (finely chopped)
  • 1 teaspoon Mexican spices (cumin, chili powder, etc.)
  • to taste Salt
  • Chopped cilantro (for garnish) For garnish

Method
 

Preparation
  1. Start by draining the corn and finely chopping the jalapeno.
  2. In a large mixing bowl, combine the drained corn, Greek yogurt, and shredded cheese.
Mixing and Flavoring
  1. Stir in the finely chopped jalapeno, Mexican spices, and salt until well combined.
  2. Sample your mixture and adjust the seasoning to your preference.
Baking and Serving
  1. For the best experience, serve your corn dip warm. Place it in a baking dish and heat in the oven at 350°F until the cheese melts, about 15-20 minutes.
  2. Once removed from the oven, garnish with fresh chopped cilantro and serve with chips or fresh veggies.

Notes

Feel free to make ahead and refrigerate. Reheat before serving. Experiment with different cheeses for added flavor.