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  • Lauren

Healthy Corn Dip

Updated: Jan 15

Once upon a time there was this yummy Mexican corn dip that I used to love and was perfect for party fare BUT it's full of inflammatory ingredients. I've re-created this dip to be good for you while remaining delicious! What great timing for Taco Tuesday!

Serves 8-10

2 (16 oz) frozen bags of corn (organic preferred)

3/4 cup vegan mayo (get the recipe here

1 cup coconut yogurt (I use cocoyo brand)

2 cups high quality grated cheddar cheese (see note)

1 small can mild diced green chilis

1/2 cup chopped cilantro

1 tsp cumin

1/2 tsp paprika

Sea salt & black pepper to taste

Prepare frozen corn according to package directions.

In large bowl mix mayo, yogurt, cumin and paprika until well combined. Add corn, chilis, cheese and cilantro and stir until well mixed.

Cover and place in refrigerator for a couple hours or overnight. Garnish with more cilantro and serve with Siete brand grain free sea salt chips!

Note: When choosing your cheese, look for hard, white cheese options and read ingredients. Avoid anything with added acids/preservatives. I cannot tolerate cow's milk but do ok with sheep's milk. I used manchego for this recipe (A Spanish sheep cheese). If you cannot tolerate cheese/dairy omit, this will still be fresh and delicious!

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