Mexican Street Corn Dip
Serve this spicy Mexican Street Corn Dip warm with tortilla chips.
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Servings: 42 servings
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
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.