Mexican Street Corn Dip

by Erin MacGregor, RD howtoeat.ca

Repurpose leftovers with a pinch of shredded Monterey Jack cheese as a filling for a delicious quesadilla.

Ingredients

• 1 tbsp (15 mL) canola oil
• 2 1/2 cups (625 mL) fresh corn kernels, about 3 medium cobs
• 1 jalepeño, seeded and minced
• 1/4 cup (60 mL) crumbled feta cheese, divided
• 1/4 cup (60 mL) mayonnaise
• 1/4 cup (60 mL) plain Greek yogurt
• 1/4 cup (60 mL) thinly sliced green onions
• 1/2 tsp (2 mL) chili powder

Cooking directions

1. 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.
2. 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.
3. 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 ½ cups of prepared dip
Prep Time: 10 minutes
Cooking Time: 10 minutes

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.