I first tried Mexican corn dip at a 4th of July party this summer, and I don’t think I left the food table the entire time. After hunting down the hostess and demanding to know the ingredients, I made my own for a cookout a few weeks later. I’m pretty sure the bowl was gone halfway through the party.
For this recipe, I tried subbing the mayo for Greek yogurt like I do in some of my other recipes, but… this one just didn’t quite work. So instead, I recommend using my homemade mayonnaise. It’s only 5 ingredients and super easy to make!
I also used a light sour cream and reduced fat cheddar cheese to create the skinny Mexican corn dip version. I subbed Trader Joe’s guilt-free tortilla chips for Fritos, but for a gluten-free option, you can make your own tortilla chips using Trader Joe’s brown rice tortillas like I did in this nachos recipe.
|Skinny Mexican Corn Dip|| |
- 2 cans of corn
- 1 green pepper, diced
- 1 jalapeno pepper, chopped
- 1 container light sour cream (8 oz.)
- ½ cup homemade mayo
- 1 bag reduced fat shredded cheddar cheese (12 oz.)
- Optional: 4 green onions, sliced
- Chili powder, garlic powder and sea salt for seasoning
- In a large bowl, combine the light sour cream, mayo, chili powder, garlic powder and sea salt. Stir well.
- Add the corn, peppers, jalapeno slices, cheese and green onions and stir again.
- Cover and refrigerate for at least 1-2 hours.
- Season with additional powder and salt as needed.
- Serve with tortilla or corn chips of choice.