Greek Yogurt Corn Dip
Meet your new go-to party dip! This creamy Greek Yogurt Corn Dip whips up in just 10 minutes with only 5 simple ingredients. Cool, tangy, and loaded with sweet corn and zesty flavor, it’s the kind of quick snack everyone will be scooping up in seconds.
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A Note from Kim
Party-Perfect and Snack-Approved!
Corn dip may be a party favorite, but it’s also easy enough to whip up just for yourself. I’ll often make a small batch to keep in the fridge, and it’s the perfect grab-and-go snack when I want something light but satisfying. Since it’s made with Greek yogurt, it packs in a good amount of protein while still being creamy and flavorful. A couple of scoops with some fresh veggies or whole-grain crackers, and you’ve got a tasty, low-calorie snack that feels a little indulgent but is secretly better-for-you.
With love (and lots of good eats), 
Ingredients You’ll Need
If you’re looking for a quick and flavorful appetizer, this Greek yogurt corn dip recipe is always a winner. It’s perfect for game days! With just a handful of ingredients, it comes together in minutes and is packed with creamy, vibrant flavor. Here’s what you’ll need:
- Greek yogurt: The creamy, protein-packed base that keeps this dip nourishing and delicious.
- Mayonnaise: Adds richness and a silky smooth texture. You can also just use additional Greek yogurt or even sour cream, if preferred.
- Taco seasoning: Brings that lively, savory punch of flavor with a touch of spice. Try my homemade spice blend made with chili powder, ground cumin, garlic salt, paprika, sea salt, garlic powder, ground black pepper, onion powder, crushed red pepper flakes, and dried oregano.
- Salsa: Adds tang, freshness, and a little kick to balance the creaminess.
- Southwestern/Mexicorn: Sweet corn with red and green peppers for crunch, sweetness, and color.
- Tortilla chips or Fritos Scoops: The perfect crunchy partner for scooping up every bite.
Mix It Up: Flavor Twists
The great thing about this corn dip recipe is how easy it is to make your own. You can keep it simple for a classic favorite, or mix in your favorite flavors to suit your mood. Here are some options:
- Make it spicy: Mix in diced fresh or pickled jalapeños (or a splash of hot sauce) for a fiery upgrade. You can also increase the heat by using ‘hot’ salsa and/or ‘hot’ taco seasoning.
- Add-ins: Add black beans, diced tomatoes, green chiles and/or sliced green onion for more texture and heartiness.
- Add cheese: You can mix in your favorite cheese! Varieties like Monterey Jack, sharp cheddar cheese, feta or cotija cheese work well.
- Fresh Herbs: Sprinkle in fresh cilantro, green onions, or chives for a fresh pop of flavor.
- Zesty lime: Squeeze fresh lime juice over the top for brightness and tang.
- Bacon lover’s: Crumble in crispy bacon bits for salty, savory crunch.
- Garnish: If you’re serving for a gathering, consider a garnish for presentation. I like to just use some extra corn kernels and pico de gallo!
Greek Yogurt Corn Dip
Ingredients
- 3/4 cup (175g)plain Greek yogurt, I like to use 2%
- 1/4 cup (85g) mayonnaise or more Greek yogurt
- 1 tablespoon (8g) taco seasoning
- 1/4 cup (60g) salsa
- 1 cup (164g) drained canned southwestern or Mexicorn corn, this contains sweet corn & diced red and green peppers
- salt to taste, if needed (taste before salting, depending on the salt content of the taco seasoning and your chips you may not need any extra salt)
- tortilla chips or Fritos Scoops corn chips for serving
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Instructions
- In a large bowl, mix all ingredients except chips.
- Enjoy immediately or chill before serving. Enjoy with tortilla chips or Frito Scoops corn chips.
Notes
- Refrigerate: Transfer leftover corn dip to an airtight container and keep it in the fridge for up to 5 days.
- Stir before serving: The dip may separate slightly, so just give it a good stir before digging back in.
- Avoid freezing: Because of the yogurt and mayo, the texture won’t hold up well once frozen and thawed.
Did you make this recipe?
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How to Make Easy Corn Dip
Step 1. Add the Greek yogurt, mayo, corn kernels, seasoning and salsa to a medium to large bowl.
Step 2. Combine everything together.
Step 3. Stir until the mixture is smooth and evenly combined. Taste and adjust seasoning. Add salt, if needed. I usually don’t add any due to the salt content of my seasonings and chips.
Step 4. Garnish, if you’d like. Serve immediately with corn chips or Frito Scoops, or cover and chill in the fridge until ready to enjoy.
Kim’s Recipe Tips
- Use good yogurt: Greek yogurt with at least 2% fat gives a creamier, richer dip. My favorite is Fage 2% plain Greek yogurt.
- Drain well: Make sure the corn is well-drained to avoid a watery dip.
- Mix thoroughly: Stir all the ingredients until evenly combined for consistent flavor in every bite.
- Taste as you go: Depending on your taco seasoning and salsa, you might not need extra salt. I never do!
- Chill for extra flavor: Letting it rest in the fridge for 30 minutes lets the flavors meld. You can even make this 24 hours before you plan to serve it!
Frequently Asked Questions
The spice depends on your taco seasoning and salsa. You can adjust to your taste or swap for a mild version.
Canned corn is easiest, but you can use fresh corn off the cob or thawed frozen corn. Just make sure it’s well-drained. I really like using either the canned Southwestern corn or Mexi-corn for the added red and green peppers.
Yes! You can mix it and refrigerate for up to 24 hours or even longer. Stir well and garnish before serving. Flavors meld even more after chilling!
Serving Ideas
- Classic chips: Serve with tortilla chips, Fritos Scoops, or pita chips for dipping.
- Veggie platter: Use fresh veggies like bell pepper strips, cucumber rounds, carrot sticks, or celery for a crunchy, lighter option.
- Toast or crackers: Spread on toasted bread, crackers, or bagel chips for a quick snack or appetizer.
- Taco topper: Spoon a little over tacos, nachos, or burrito bowls for a creamy, tangy boost.
- Stuffed veggies: Use as a filling for mini bell peppers or hollowed tomatoes for a fun appetizer.
- Salad mix-in: Add a spoonful to a taco salad for extra flavor and creaminess.
Storage Recommendations
- Refrigerate: Transfer leftover corn dip to an airtight container and keep it in the fridge for up to 5 days.
- Stir before serving: The dip may separate slightly, so just give it a good stir before digging back in.
- Avoid freezing: Because of the yogurt and mayo, the texture won’t hold up well once frozen and thawed.
More Easy Dip Recipes to Try
If you try this easy appetizer, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our newsletter to receive more healthy delicious recipes straight to your inbox.
Made this to have on-hand for snacking this week! I love that it’s higher protein than other dips and it’s super tasty!
So happy to hear you enjoyed!