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Mexican Corn Dip

This recipe delivers a vibrant and creamy Mexican corn dip, combining sweet corn with fire-roasted green chilies, jalapeños, fresh green onion, and a zesty lime-infused base of light mayo and Greek yogurt. It's a quick, flavorful appetizer perfect for sharing, garnished with Parmesan and fresh cilantro.
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Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 734.8 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Spatula or Mixing Spoon
  • 1 Can Opener
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 16 oz bags frozen, thawed sweet yellow corn, or 1 ( 16 oz.) Trader Joe’s roasted corn
  • 1 4 oz can fire roasted green chilies, drained
  • 1 4 oz. can chopped jalapeño peppers, drained
  • 1/2 cup green onion chopped
  • 2 Tbsp light Kraft mayo
  • 1/4 cup plain non fat Greek yogurt
  • 1 wedge of fresh lime
  • 1/8 tsp chili powder
  • pinch of smoked paprika
  • 1 oz. grated Parmesan cheese for topping
  • fresh cilantro for garnish

Instructions
 

  • Ensure frozen corn is fully thawed. If using Trader Joe's roasted corn, no thawing is needed.
  • Drain the fire-roasted green chilies and chopped jalapeño peppers thoroughly to remove excess liquid.
  • Chop the green onions and fresh cilantro.
  • In a large mixing bowl, combine the thawed corn, drained fire-roasted green chilies, drained chopped jalapeño peppers, and chopped green onion.
  • Add the light Kraft mayo, plain non-fat Greek yogurt, and the juice from the fresh lime wedge to the bowl.
  • Season the mixture with chili powder and a pinch of smoked paprika.
  • Stir all ingredients thoroughly until well combined and uniform.
  • Taste the dip and adjust seasoning as needed, adding more lime, salt, or spices if desired.
  • Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld and chill thoroughly.
  • Before serving, sprinkle with grated Parmesan cheese and garnish generously with fresh cilantro.

Notes

1. For an even deeper flavor profile, consider roasting the thawed corn slightly in a dry skillet until lightly charred before adding to the dip. This caramelizes the sugars and adds a smoky dimension.2. Always drain canned chilies and jalapeños thoroughly to prevent excess liquid from making the dip watery. A gentle squeeze can help.3. Fresh lime juice is paramount; do not substitute with bottled lime juice. It provides a bright acidity that balances the richness of the dip. Zest a little lime peel into the mix for an aromatic boost.4. Adjust the amount of jalapeños to your preferred spice level. For milder heat, remove the seeds and membranes. Serve well-chilled for optimal texture and flavor marriage.