This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too!

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too! | theendlessmeal.com

Raise your hands if you, too, are a procrastinator.

I'm imagining a sea of raised hands rising in the air and feeling the satisfaction of knowing I'm not alone. I'm also imagining looking out and seeing you awesome few with your hands firmly stationed at your sides. I'm not going to lie, I'm feeling a mix of jealousy/admiration for all you non-procrastinators.

You see, I had intended to share this Mexican Corn Dip recipe with you in time for Cinco de Mayo. You know, like a month and a half ago. I had visions of you celebrating, margarita in one hand and a corn chip piled high with this Mexican corn dip in the other. But then that side of me that is a rock star at procrastinating got in the way and here we are, in the midst of BBQ season and FINALLY, you get this recipe.

Bad bad me.

But … this Mexican corn dip rocks all seasons and will go as well with a BBQ dinner as it does for Cinco de Mayo.

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too! | theendlessmeal.com

101 ways to eat this Lightened Up Mexican Corn Dip:

  • As a dip … of course. 🙂
  • As a side salad to go along with your BBQ dinner.
  • At a picnic along with all you other picnic treats.
  • On top of tacos.
  • As a salsa to top grilled fish or chicken.
  • In a sandwich.
  • Sprinkled on top of a salad.
  • As a filling for enchiladas.
  • As a topping for enchiladas.
  • Gobbled up by the spoonful.

Ok, that may not be 101 ways to eat this Mexican Corn Dip, but it's close enough-ish.

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too! | theendlessmeal.com

So, if you're anything like me, you're probably wondering how good a lightened-up dip really is. AmIRight? Well, let me tell you, my friend, this dip is super crazy awesome.

I've cut the mayo out entirely and replaced it with some Greek-style yogurt. The result is a Mexican corn dip that is creamy AND fresh tasting … not a usual combo.

You'll also find some crunchy red onions, creamy avocado, and salty feta or cojita cheese in here. I'd be lying if I told you it is anything less than crazy delicious.

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too! | theendlessmeal.com

{Related Video} Easy Guacamole Recipe:


Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!

More Delicious Dip Ideas:

Print
This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too! | theendlessmeal.com

Lightened Up Mexican Corn Dip with Avocado and Jalapeño

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 6 cups 1x
  • Category: Appetizer
  • Cuisine: Mexican

Description

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too!


Scale

Ingredients

  • 1 tablespoon grapeseed oil (or sub any neutral flavored oil)
  • 5 cups of corn
  • 1 jalapeno pepper, minced (seeds removed if you don't like it spicy)
  • 2 garlic cloves, very finely minced
  • 1 ripe avocado, diced
  • 1/4 cup each: minced red onion and chopped cilantro
  • 3 tablespoons each: Greek-style yogurt and cojita or feta cheese
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • Sea salt, to taste
  • Your favorite dippers, to serve

Instructions

  1. Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots. Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes.
  2. Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed.
  3. Serve with corn chips or your favorite dippers.