Mexican Corn Dip with Avocado

It's charred corn mixed with a creamy chili-lime yogurt sauce, chunks of ripe avocado, and salty cotija (or feta) cheese. It's a quick and easy snack or appetizer, and it's ready in just 15 minutes!


– Avocado oil – Frozen corn – Jalapeño pepper – Avocado – Red onion + cilantro – Greek-style yogurt – Cotija or feta cheese – Lime juice

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.


Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed.


Serve with corn chips or your favorite dippers.


Frozen corn is fresher (and less processed) than canned corn so it's our first choice, but canned corn will work in a pinch.

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