WW-Friendly Mexican Corn Dip

⭐ Ingredients (Serves ~6)

• 2 cups corn kernels (fresh, canned, or frozen thawed)

• ½ cup plain nonfat Greek yogurt (keeps points low)

• ¼ cup light mayonnaise (or swap for more Greek yogurt to lower points further)

• ¼ cup reduced-fat feta or cotija cheese, crumbled

• 1 jalapeño, minced (seeded for mild)

• ¼ cup red onion, finely diced

• ¼ cup fresh cilantro, chopped

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• 1–2 tbsp lime juice

• Salt + pepper to taste

🥣 Instructions

1. Prep the corn:

   • If using canned: drain and rinse.

   • If using frozen: thaw and pat dry.

   • Optional: pan-char the corn for 3–5 minutes for that roasted “elote” flavor.

2. Mix the dressing:
   In a bowl, whisk Greek yogurt, light mayo, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.

3. Combine:
   Stir in the corn, jalapeño, onion, cilantro, and cheese.

4. Chill:
   Let sit for 20–30 minutes so flavors meld.

5. Serve:
   With sliced veggies, baked tortilla chips, or use as a topping for tacos, salads, or chicken.

🌟 WW Tips + Variations

• Lowest-point version: Use ALL Greek yogurt (no mayo) and reduced-fat feta.

• Add extra lime and cilantro for flavor without adding points.

• Add Tajin or a dash of hot sauce for brightness.

• Make it a salad by adding black beans and diced bell pepper (still low-point).