Corn Dip Recipe
This easy, cheesy Corn Dip Recipe is a quick, Mexican-inspired appetizer that’s creamy, gluten-free, and made without mayonnaise. Perfect for game day or an impromptu party snack.
Ingredients
- 2 cups fresh or frozen corn kernels thawed if frozen; canned works, too
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup finely diced red bell pepper
- 2 tablespoons chopped green onions or chives
- 1 small jalapeño, seeds removed and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons mild salsa
- 1 teaspoon lime zest plus 2 teaspoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- In a large bowl, stir together Greek yogurt, salsa, lime zest, lime juice, garlic powder, cumin, salt, and pepper until smooth.
- Gently fold in the corn kernels, bell pepper, green onions, jalapeño, and cilantro.
- Sprinkle shredded cheddar cheese over the top and fold it in until evenly distributed.
- Cover the bowl and chill for at least 20 minutes to let flavors meld. Adjust seasoning if needed and serve with tortilla chips, pita wedges, or fresh veggie sticks.
Notes
Use whole-milk Greek yogurt for extra creaminess. If desired, grill fresh corn on the cob for a smoky flavor. Swap parsley for cilantro if preferred.
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