Mexican Street Corn Dip

by Erin MacGregor, RD howtoeat.ca

Serve this spicy Mexican Street Corn Dip warm with tortilla chips. Repurpose leftovers with a pinch of shredded Monterey Jack cheese as a filling for a delicious quesadilla.

Mexican Street Corn Dip

Serve this spicy Mexican Street Corn Dip warm with tortilla chips.

5 from 1 vote

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Course: Appetizer, Snack

Preparation: Quick & Easy

keywords: corn

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 42 servings

Author: Erin MacGregor, RD

Ingredients

• 1 Tbsp canola oil
• 2 1/2 cups fresh corn kernels, about medium cobs
• 1 jalepeño, seeded and minced
• 1/4 cup crumbled feta cheese, divided
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1/4 cup thinly sliced green onions
• 1/2 tsp chili powder

Imperial – Metric

Instructions

• In a skillet, heat canola oil over medium-high heat. Add corn and jalepeño, cook until kernels begin to char, stirring occasionally, about 8 minutes.
• Transfer corn into a medium bowl and add 3 Tbsp (45 mL) of feta cheese, mayonnaise, Greek yogurt, half of the green onions, chili powder and stir until well combined.
• Top with remaining feta cheese and green onions, and serve while still warm with tortilla chips. If preparing in advance, reserve the feta cheese and green onions used for topping, reheat in oven or microwave, and top just before serving.
• Makes: 2 1/2 cups of prepared dip.

Nutrition Facts

Mexican Street Corn Dip

Amount per Serving

Calories

25

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

2

mg

1

%

Sodium

 

22

mg

1

%

Potassium

 

30

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

41

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Canadian farmers grow both field corn and sweet corn. Field corn is used to feed livestock, processed for use as sweeteners, oil and starch, or used for various industrial purposes like ethanol. Sweet corn is what we as consumers enjoy eating right off the cob during the summer months.

Both types of corn are susceptible to damage from a variety of insects that can wipe out an entire crop. For the last two decades, farmers have had access to corn varieties that have been modified to be resistant to insects through biotechnology so the plant has built in defences to fend off pests.

Before insect-resistant corn was developed, farmers had to rely almost exclusively on insecticides to control insects. Proper protection often required more than one application, which was time consuming and costly for farmers, and required more passes over the field with the sprayer, which burned fuel and created greenhouse gas emissions.

These genetically engineered varieties of insect-resistant corn have given farmers another tool to fight pests while at the same time providing environmental benefits such as reduced fuel consumption. And the good news for consumers is that Health Canada has determined that biotech crops, including those commonly referred to as GMOs, are just as safe and nutritious as their conventional counterparts.