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
Recipe type: Appetizer
  • 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
  1. In a large bowl, combine the light sour cream, mayo, chili powder, garlic powder and sea salt. Stir well.
  2. Add the corn, peppers, jalapeno slices, cheese and green onions and stir again.
  3. Cover and refrigerate for at least 1-2 hours.
  4. Season with additional powder and salt as needed.
  5. Serve with tortilla or corn chips of choice.


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