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January 18, 2018

Mexican Street Corn Dip

a bolw of corn and spices as a dip

This easy to make Mexican Street Corn Dip is my spin on the classic Mexican Street Corn which is made with grilled corn on the cob that’s been slathered with a creamy dressing and spiked with spices and cheese. This dip has the same awesome flavour combinations, it’s just easier to make and serve.

Mexican Street Corn Dip

Makes 3 cups

Change up your snacks and dips when you are watching your favourite sporting event and make this Mexican Street Corn Dip. This is perfect for watching Hockey Night in Canada or the Super Bowl.

3 cloves garlic, minced and set it aside for 5-15 minutes, see below

Zest of one lime

2 Tbsp fresh lime juice

2 Tbsp low fat mayo

¼ tsp chipotle chili powder

1 small red onion, diced

3 Tbsp finely chopped fresh cilantro or if you hate cilantro add parsley

½ small red pepper, diced

2 cups frozen corn, thawed

¼ cup finely crumbled feta cheese, or Mexican Cotija if you can find it

  1. In a large bowl whisk together zest, lime juice, mayo and chili powder. Add garlic, onion, cilantro, red pepper, corn and feta or Cotija. Toss well. Chill until serving time. Can be made up to 2 days in advance.
  2. Serve with corn chips or tortilla chips. I use the scoopable tortilla chips.

One serving = ¼ cup

Per Serving: 42 Calories, 1.4 g Total Fat, 0.6 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 34 mg Sodium, 7 g Carbohydrate, 0.6 g Fibre, 1.5 g Sugars, 0 g Added Sugars, 1.3 g Protein, 88 mg Potassium

Why do I mince the garlic and then set is aside?

Answer: To make sure you’re getting the healthy benefits from garlic, mince it and then let it sit for at least 5-15 minutes. This allows it to oxidize and helps makes the healthy properties more bioavailable to your body.

Here’s a video from My Left Frying Pan on how to make the dip, it was LIVE and a bit of a hot mess!

 

 

 

 

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