Creamy Anti-Inflammatory Mexicorn Dip
with Lime, Cilantro & Optional Sharp Cheddar
This Creamy Mexicorn Dip is a lighter, smarter twist on a classic party favorite. It keeps everything you love—sweet corn, zesty tomatoes, fresh herbs, and rich creaminess—while using anti-inflammatory swaps that don’t sacrifice flavor. Avocado-oil mayo and Greek yogurt (or coconut yogurt for dairy-free) create a luscious base, while turmeric, cumin, garlic, and lime bring warmth and brightness. The result is a bold, crave-worthy dip that feels indulgent yet nourishing, perfect for gatherings, meal prep, or snacking straight from the fridge.
🛒 Ingredients
Base
- 2 cans Mexicorn, drained very well
- 1 can Rotel (regular or hot), drained
- 6–8 green onions, thinly sliced
- 1 bunch fresh cilantro, finely chopped
Creamy Element (Anti-Inflammatory Swaps)
- ¾ cup avocado-oil mayo (or olive-oil mayo)
- ¾ cup full-fat Greek yogurt or cultured coconut yogurt
- Greek yogurt adds protein and probiotics
- Coconut yogurt keeps the dip dairy-free
Cheese (Optional but Traditional)
- 1½ cups sharp cheddar cheese, shredded
- Sharp cheese means more flavor with less quantity
- Optional swap: aged goat cheese or omit entirely
Anti-Inflammatory Boosters
- 1–2 cloves garlic, minced
- Juice of 1 fresh lime
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- Pinch of black pepper (activates turmeric)
- Sea salt, to taste
Instructions
1. Prep everything first
Drain the Mexicorn and Rotel extremely well. This step is key—excess liquid will thin the dip and mute the flavors. If needed, let them sit in a strainer for a few extra minutes or gently press with a spoon.
2. Make the creamy base
In a large mixing bowl, whisk together the avocado-oil mayo and Greek (or coconut) yogurt until smooth. Add the lime juice, garlic, cumin, smoked paprika, turmeric, and black pepper. Whisk again until the mixture is evenly blended and lightly golden from the spices.
3. Fold it all together
Using a spatula, gently fold in the drained corn, Rotel, green onions, and cilantro. If using cheese, add it now and stir just until combined. The goal is a thick, scoopable dip with evenly distributed ingredients.
4. Taste & adjust
Season with sea salt to taste. Add more lime juice for brightness, cumin for warmth, or smoked paprika for depth. This dip is very forgiving, so adjust it to your personal flavor preference.
5. Chill for best flavor
Cover and refrigerate for at least 30–60 minutes. Chilling allows the flavors to meld and deepen, making the dip even more delicious.
Serving Ideas
Serve with tortilla chips, seed crackers, cucumber slices, bell pepper strips, or as a spread in wraps and sandwiches. It also makes a fantastic topping for grilled chicken or roasted vegetables.