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Sometimes called Fiesta Corn Dip, this warm dip is made with fiesta corn, spicy peppers, shredded cheese, and trust me on this one–cottage cheese and Greek yogurt, blended together to make a protein packed creamy dip.
I’d say that this hot Corn Dip is good, or easy, or popular–but seriously, it’s amazing. And it’s gotten a healthy makeover!
When I introduce people to this baked corn dip, they rave. Then they ask for the recipe. Then they tell me they made the recipe, they impressed all their friends, and they shared the recipe. Every. single. time.
Where’s the recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.
To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.
If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the super easy to print Spicy Mexican Corn Dip recipe!
Ingredients for Spicy Hot Mexican Corn Dip
There are two variations of this recipe–the original version and the healthy version. With regard to taste, I actually think the healthy version is creamier. It doesn’t have as much grease on the top after it’s cooked, and of course the big bonus is that it has more protein and less calories than the original version.
Though I don’t normally make recipes with so many “out of the pantry” ingredients, this one is perfect because you can always have the ingredients on hand. No running to the store last minute, no advance planning for making the dip. I always keep the canned ingredients in my pantry and the refrigerated ingredients are ones that we always have in there.
Original Recipe (with mayo)
- 1 can green chilies
- 1 can of jalapeños (or fresh!)
- 1 can fiesta corn (drained)
- 3/4 cup mayonnaise
- 1 1/4 cup shredded Mexican cheese (I love Cheddar Jack cheese for this recipe)
Nutrition Information per serving of the recipe with mayo (serves 8):
- Calories: 400
- Carbohydrates: 18g
- Protein: 6g
- Cholesterol: 33mg
- Sodium: 534mg
- Potassium: 172mg
- Fiber: 3g
- Sugar: 6g
- Calcium: 128mg
Healthy Recipe
You can save more than 200 calories and double the protein in this recipe by using the healthy ingredients that are located below in the printable recipe! The ingredients and measurements for the healthy version of this dip are in the printable recipe below.
The healthy recipe uses green chilies, jalapeños, fiesta corn (which is just corn with chopped green and red bell peppers in it), cottage cheese and Greek yogurt, and cheese. You can use any cheese you like–I’ve even used cheddar cheese before and it’s been delicious.
What do I serve with this tasty dip recipe?
This is a great recipe to make for friends and family members. It’s also so versatile! You can top this recipe with sour cream, cilantro, chili powder, and even green onions without taking away from the overall taste and flavor.
I think this recipe is similar to a Mexican street corn recipe or dip, but it’s better. I like to serve it up with fresh veggies or corn chip varieties so people can scoop it up and enjoy!
Directions for Mexican Corn Dip:
- Grease a baking dish
Lightly grease one oven safe dish. You can use a cast iron skillet for this recipe too!
- Stir it up
Stir to combine all ingredients (but reserve 1/4, or one handful of the shredded cheese) in a mixing bowl. Add the mixture to your dish and flatten it out a bit so it cooks evenly.
Make sure to drain your corn! - Sprinkle with cheese
Sprinkle shredded cheese on top (it makes the dip look so much prettier at the end!).
- Bake at 350º
Set your oven to 350 degrees and bake the dip for 20 minutes. When the dip begins to bubble, you know it’s done.
- Brown the top
Now, set your oven to broil for two minutes but stay right there and watch it–the dip will go from brown to burned in just a few seconds.
- Enjoy!
Serve with tortilla chips, corn chips, or fresh veggies!
Special Diet Information:
Weight Watchers: 4 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points with reduced fat cheese | 2023 points: 1 (using greek and cottage cheese instead of mayo)
21 Day Fix/Ultimate Portion Fix:
- Containers for the entire recipe are 3 yellow containers (for the corn), 2 red containers (for the cottage cheese and greek yogurt), and 3 blue containers (for the cheese).
- For each serving, count 1/2 yellow container, 1/3 red container, and 1/2 blue container.
If you’d like to make this recipe without cheese to save your blue container, it still tastes delicious! It’s still super creamy and hearty. Your counts per serving would be 1/2 yellow container and 1/3 red container per serving.
Looking for more great recipes to try?
If you’re looking for more delicious appetizer recipes, or perhaps some margaritas to pair this dip with, I have some right here. This delicious corn dip recipe goes great on a grazing table during the holidays or as an appetizer for game night, drinks with friends, etc. It’s the perfect appetizer for my healthy Thanksgiving menu.
There has never been any leftovers when we make this great recipe but if you end up with some you can easily refrigerate and enjoy cold or reheated throughout the week!
Id heat the corn and drain it first, but yes!
If you feel like cutting the corn off the cob, I think it would taste just fine! If you’re going that route, I’d grill the corn first–I think that would take it to the next level!
You could, but I don’t care to put dairy in the crock pot for that long. If you do it, please let me know how it turns out!
Spicy Mexican Corn Dip
Ingredients
- 1 can diced green chiles diced, 4 oz
- 1 can jalapenos diced, or fresh (optional), 4 oz
- 1 can fiesta corn drained (it's the corn with red and green peppers in it)
- 1 cup mexican cheese shredded, unseasoned
- ¾ cup cottage cheese
- ¾ cup greek yogurt plain
Instructions
- Lightly grease one pie plate or baking dish.
- Mix together all ingredients and add to your dish. 1 can diced green chiles, 1 can jalapenos, 1 can fiesta corn, 1 cup mexican cheese, ¾ cup cottage cheese, ¾ cup greek yogurt
- Bake at 350 degrees for 20 minutes.
- Brown the top of the dip for 2 minutes on the broil setting. Watch the oven, though–it goes from brown to burned quickly!
- Serve with tortilla chips or veggies.
Video
Notes
- Containers for the entire recipe are 3 yellow containers (for the corn), 2 red containers (for the cottage cheese and greek yogurt), and 3 blue containers (for the cheese).
- For each serving, count 1/2 yellow container, 1/3 red container, and 1/2 blue container.
Nutrition
Make This Recipe?
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I made this last night with fat free cottage cheese, fat free Greek yogurt, plus some cumin, chili powder and adobo, and some sliced black olives in it, but mostly on top of the final cheese layer. It was delicious! Only issue was there was a lot of liquid in the bowl, like water separating from the dip. What was the water from? Anyone else have this problem?
I’m glad you liked it! Did you drain the corn?
Yes. I blended the green chili can with the yogurts though so maybe that was it? Just seemed like a lot of water. Green chilis don’t get drained anyway
Hmm. Amy chanced you used fat free yogurt or cottage cheese? They tend to be a bit watery.
If the serving size is 6, wouldn’t it be 1/2 Yellow per serving? (instead of the posted 3/4 yellow). Total container count is 3 Yellow, divided by 6 would be 1/2. Just wanted to make sure I have that correct, because I’m trying to pair this dip with another meal and I need as much yellow as I can get! haha!!!
No, you’re correct! Thank you for pointing this out – I’m changing it now :)
So this was a good recipe but not great. I too found it more liquidity then I was supposed to be according to the recipe . I used full fat everything and correct measurements. I thoroughly drained the corn and used a paper towel to soak up anything extra. I think strained chunky salsa and Fage plain yogurt and an even thicker cottage cheese would have been better. Additionally , roasting the corn would add depth. I would also add black olives and thinly sliced scallions. I find the key to great recipes are depth of flavor.
Thanks for the feedback–I’ve never seen this recipe come out liquidy, so I’m very interested in what happened with your recipe!