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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.