Creamy Mexican Corn Dip

Remember when I made that awesome corn recipe last summer but I never quite posted the recipe?

So sorry for that.

I am here to rectify the situation, no matter how late.

And I rectified it in the winter! In a way you can eat it with chips!

And…I hate to might even be better than it was this summer.

After all, it’s cheaper, it can be made ahead of time in vast quantities, and we wear big coats to hide our spare tires. 

Creamy Mexican Corn Dip

corn dip


3 cans corn

2 serano chiles, diced

2.5 cups nonfat greek yogurt

1/2 cup mayonnaise

3 chopped chipotles in adobo, with some of the sauce

3/4 cup fresh cilantro, cleaned and chopped

Juice of 1 small or 1/2 large lime

1 bunch scallions, chopped

1/2 block feta or cotija cheese, crumbled

1.5 tbsp. salt

2 tbsp. each cumin and coriander


1. Put the corn and jalapenos in a very hot and heavy skillet or grill pan. The idea is to char it over high heat so there are some burned, crunchy parts. It should take about 5 minutes.


2. In the meanwhile, mix together all of the other ingredients.


3. Add the corn mixture to the bowl with the other ingredients.


4. Refrigerate for an hour and then taste for seasonings. I tend to like mine on the tarter, spicier side, but you can make your own decisions.

photo 2 (7)

5. Serve with tortilla chips.

This stuff is so delicious – this makes a huge portion and it was gone within an hour at our Superbowl shindig. It is sweet and savory and spicy and creamy. The heat is very mild but enough so that you sit up and take notice. The char on the corn brings an earthy, savory note and the lime juice perks everything up. Don’t forget to use full fat mayo, because it rounds out the tangy taste of the yogurt. However, most of the mixture here is made from nonfat yogurt, so it really isn’t that bad for you. I mean, it is if you eat it with a ton of beer and some mini chicken Parmesan sliders like we did.

This is perfect for those who are kosher, gluten free, or vegetarian. Though, it might be even better by crumbling in some smoky bacon.

Hmmm…that would be good….

Expect yet another version of this recipe soon.