Mexican Street Corn Dip
This Mexican Street Corn Dip is the best hot-or-cold, crowd-pleasing appetizer that's bursting with tangy, bold, rich flavors in every bite.
Servings: 8 people
Calories: 210kcal
Ingredients
- 1 cup greek yogurt or sour cream
- ¼ cup whipped cream cheese or 2 oz from a block (room temperature)
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste, I used about 1 1/2 teaspoon
- 3 (11 oz) cans mexicorn drained
- ½ cup crumbled feta
- ¼ cup cilantro
- 1 small bunch green onions sliced (just the white and light green part)
- Fritos or other chips for serving
Instructions
Cold Dip
- Whisk together greek yogurt, cream cheese, mayo, garlic powder, onion powder, chili powder, paprika, cumin, and salt until smooth, then stir in corn, feta, cilantro, and green onions. Taste and re-season, if necessary, then chill and serve!
Hot Dip
- Heat greek yogurt, cream cheese, mayo, and spices on the stove until melted, then stir in corn. Continue cooking until heated through. Remove from heat, then stir in feta, cilantro, and green onions. Taste and re-season, if necessary, then serve and enjoy!
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Nutrition
Serving: 1scoop | Calories: 210kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 797mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg
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