Easy Cheesy Corn Dip

by Erin

It isn’t easy being cheesy, unless you are this corn dip in which case not only is is easy to make, it’s also super tasty.

Easy Cheesy Corn Dip 2

Originally I had planned on sharing a recipe for vanilla peach jam on Monday before peach season runs out on us, but clearly it’s no longer Monday and this is clearly not a post about  jam, let alone peaches. On Sunday we hosted out “Not Invited” party and as per usual I shared sporadic photos of the food on my Instagram story. And then the requests for the recipe to the corn dip I showcased came pouring in (both from party guests and on Instagram), so I am giving the people what they want! As for it being Tuesday instead of Monday, well that’s no surprise by now is it?

Easy Cheesy Corn Dip 1

This dip is as easy as it is delicious. Funny thing about the ingredients, two friends who particular enjoyed it were trying to figure it out. One thought it had cottage cheese and the other mayonnaise and both respectively disliked those ingredients which meant at least one of them was eating something they normally don’t like. Well, the latter was correct because the base is mostly Greek yogurt but a little bit of mayonnaise. I actually don’t normally like mayonnaise on it’s own, but give me an aioli, a creamy pasta/potato salad, or a dip like this and we are good to go.

Easy Cheesy Corn Dip 3

One year ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Two years ago: Weekly Meal Plan #26

Three years ago: Spiralized Apple Fritters

Four years ago: Skirt Steak with Kale Chimichurri Sauce

Five years ago: Eggplant Manicotti with Creamy Pesto Filling


Serves 8-12


1 cup plain Greek yogurt

1/2 cup mayonnaise

1/2 tsp salt, or to taste

1/8 tsp cayenne pepper, or to taste

2 (15 oz.) cans of corn kernels, drained

1 (4.5 oz.) can diced green chiles

1 cup shredded sharp cheddar cheese

1 cup shredded monterery jack cheese

1/2 cup shredded cotija cheese

2 green onions, sliced


  1. In a large bowl, blend together the yogurt, mayonnaise, salt, and cayenne. Fold in remaining ingredients until evening distributed. Adjust seasoning if desired.
  2. Cover and refrigerate for at least 1 hour before serving with tortilla chips.

Source: Adapted from Julie Blanner.


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Susan August 21, 2018 - 10:26 am

I’m really impressed that you could get cotija cheese to shred – all it ever does for me is crumble, and I use it with some frequency (it goes really well on the street tacos I make). Wish I had use for a dip, because this one sounds absolutely delicious.

spiffycookie August 23, 2018 - 8:00 am

I actually bought it “pre-shredded” but it was more crumbly than shreds for sure.

Malini August 21, 2018 - 9:15 am

OMG these are so freaking good. (Thanks for making them for me, haha!)

Pinning the recipe so I have it handy. Thanks, Erin!


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