This healthy Mexican Street Corn Dip layers hummus, Greek yogurt, fire-roasted corn, red onion, cotija cheese, cilantro, and lime for a bright, flavorful appetizer that’s perfect with tortilla chips or raw vegetables.
A few years ago, elote—Mexican street corn—became a widespread food trend. What started as grilled corn on the cob topped with crema, cotija cheese, lime, and chili powder moved into restaurants, farmer’s markets, and deli counters. This lighter Mexican Street Corn Dip captures those same classic flavors in a healthier, easy-to-serve format.
Traditional elote is grilled corn slathered in a tangy crema (often a mayo and sour cream mixture), sprinkled with cotija cheese, lime zest, and chile powder. This recipe keeps the bright citrus, creamy tang, and salty cheese but swaps in Greek yogurt and hummus to reduce calories while preserving texture and flavor.
Ingredients
- Plain hummus (one container, your preferred variety)
- Greek yogurt (6 oz plain; low-fat or full-fat)
- Zest and juice of 1 lime
- Cilantro, chopped (divided)
- Fire-roasted corn (frozen or fresh), about 1 cup, defrosted if frozen
- Finely chopped red onion, about 1/2 cup
- 1 large jalapeño, finely diced (remove seeds and membranes to reduce heat)
- Cotija cheese, crumbled (about 1/3 cup)
- Chili powder, for sprinkling
- To serve: tortilla chips and/or mini bell peppers
How to make Mexican street corn dip
In a small bowl, combine 6 ounces plain Greek yogurt with the zest and juice of 1 lime and about 2 tablespoons chopped cilantro. Stir until smooth.
On a medium serving platter, spread an even layer of hummus. Carefully spoon and spread the Greek yogurt mixture over the hummus so you have two distinct layers.
Top the yogurt with a layer of fire-roasted corn. If using frozen corn, defrost and drain before adding. Fresh corn kernels or canned corn will also work.
Scatter the finely chopped red onion and diced jalapeño evenly across the corn. Add the cotija cheese and the remaining cilantro.
Finish with a light sprinkle of chili powder for color and a touch of smoky heat. Serve immediately with tortilla chips and mini bell peppers for dipping.
FAQs
Leave the jalapeño seeds and membranes in when you chop it. Those parts hold most of the heat and will make the dip noticeably spicier.
Remove the jalapeño seeds and membranes before chopping. If you prefer no heat, substitute a quarter of a green bell pepper for the jalapeño. The yogurt and cotija cheese also help mellow any remaining heat.
Sour cream (low-fat or full-fat) is a suitable substitute for Greek yogurt in this dip.
Use a thick non-dairy sour cream alternative in place of the Greek yogurt. Note that many non-dairy yogurts can be waterier, so a non-dairy sour cream usually gives a better texture.
Serving the dip
This dip pairs beautifully with crunchy tortilla chips and colorful mini bell peppers. If you choose mini bell peppers, sprinkle a little kosher salt over the top before serving to help the flavors pop; tortilla chips usually provide enough salt on their own.
When scooping, try to include some corn in each bite—those bursts of sweet, smoky corn are what make this dip feel truly like elote.
This Lightened Up Elote Corn Dip is quick to assemble, full of familiar Mexican street-corn flavors, and a hit at parties. Serve it alongside other festive dishes and a refreshing beverage for an easy, crowd-pleasing spread.
Recipe
Lightened Up Elote Corn Dip
A lighter take on Mexican street corn that delivers big flavor in dip form.
Ingredients
- 1 (6 oz) container plain Greek yogurt (2%)
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 (10 oz) container plain hummus
- 1 cup frozen fire-roasted corn, defrosted
- 1/2 cup finely chopped red onion
- 1 large jalapeño, finely diced (seeds and membranes removed if desired)
- 1/4 cup cilantro, divided
- 1/3 cup cotija cheese, crumbled
- Chili powder, for sprinkling
- To serve: tortilla chips and mini bell peppers
Instructions
- In a small bowl, combine the Greek yogurt, 1 tablespoon lime juice, lime zest, and 2 tablespoons chopped cilantro. Mix until smooth.
- Spread the hummus evenly over a medium-sized platter.
- Carefully spread the Greek yogurt mixture on top of the hummus.
- Layer the fire-roasted corn, red onion, and jalapeño evenly over the top.
- Sprinkle the cotija cheese and the remaining cilantro over the dip.
- Dust with chili powder to taste.
- Serve immediately with tortilla chips and mini bell peppers for scooping.
Nutrition
Calories: 131 kcal • Carbohydrates: 14 g • Protein: 6 g • Fat: 7 g • Saturated Fat: 2 g • Sodium: 273 mg • Fiber: 4 g
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