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mexican street corn dip

Mexican Street Corn Dip

Jump to Recipe Print Recipe

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

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
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes 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 green onions, thinly sliced
  • 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.

Erin MacGregor

Erin Macgregor

Erin MacGregor is
a registered dietitian and passionate food and science communicator.With over 15 years of multimedia experience, Erin has become an advocate for honest and transparent communication about the Canadian food system. She has built a reputation for creating on-trend food and nutrition content that is both relatable and meticulously researched -for any audience. She is a co-creator of How To Eat, a food and nutrition communication company and food blog devoted to sharing easy recipes and how-to videos to inspire families to sit down to home-cooked meals together.
These days, Erin is most passionate about writing and speaking on topics including misinformation in the media, agriculture, biotechnology, and food marketing, with the goal of helping Canadians understand where their food comes, so they can make food choices based on facts,
not fear.

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