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Lighter Mexican Street Corn Halloween Dip: Easy 20-Minute Recipe

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A creamy, spicy, and salty dip made lighter with Greek yogurt and fire-roasted corn, perfect for Halloween parties. Ready in 20 minutes, it’s a crowd-pleaser that tastes indulgent without the guilt.

Ingredients

Scale
  • 2 cups plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups fire-roasted corn (from about 4 ears or 2 cans)
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon black sesame seeds
  • 1 teaspoon extra chili powder (for topping)
  • 2 tablespoons pumpkin seeds (optional)

Instructions

  1. Prepare the corn: If using fresh corn, shuck and char on a grill or in a dry cast-iron skillet over high heat, turning every 2 minutes until blackened in spots (about 8 minutes). Let cool, then cut kernels off the cob. If using canned fire-roasted corn, drain well in a colander and pat dry with paper towels.
  2. Mix the base: In a medium mixing bowl, combine Greek yogurt, light mayonnaise, lime juice, 1 teaspoon chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning.
  3. Fold in the corn and cheese: Add the drained corn and crumbled cotija cheese to the yogurt base. Fold gently with a spatula until evenly distributed. Do not overmix.
  4. Chill (optional): Refrigerate for 30 minutes to let flavors meld. Can be served immediately if in a rush.
  5. Prepare the Halloween topping: Just before serving, sprinkle black sesame seeds over the top in a random pattern. Dust extra chili powder around the edges for an orange ‘pumpkin’ effect. Scatter pumpkin seeds on top if using.
  6. Garnish and serve: Sprinkle fresh cilantro over everything. Serve immediately with tortilla chips or transfer to a serving bowl.

Notes

For best texture, use thick Greek yogurt and drain canned corn thoroughly to avoid watery dip. Letting the dip rest in the fridge for 30 minutes enhances flavor. Cotija cheese is salty, so adjust salt accordingly. The dip can be made up to 3 days ahead; add toppings just before serving.

Nutrition

Keywords: Mexican street corn dip, Halloween dip, lighter dip, Greek yogurt dip, fire-roasted corn, easy appetizer, party dip, vegetarian, gluten-free

Find it online: https://lolaspoon.com/lighter-mexican-street-corn-halloween-dip-easy-20-minute-recipe/