Mexican Street Corn Dip recipe

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Ingredients

¼ cup plain Greek yogurt
2 limes, juiced
3 tablespoons chopped cilantro, or to taste
3 tablespoons butter
5 (11 ounce) cans Mexican-style corn, drained
1 jalapeno pepper, chopped
2 teaspoons chile powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ cup crumbled cotija cheese

Nutrition Info

424.8 calories
carbohydrate: 71.2 g
cholesterol: 34.4 mg
fat: 12.5 g
fiber: 10.1 g
protein: 12.7 g
saturatedFat: 7.7 g
servingSize: -
sodium: 2577 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix yogurt, lime juice, and cilantro together in a bowl and set aside.

  2. Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.

  3. Transfer to a slow cooker to keep warm.

Recipe Yield

4 servings

Recipe Note

Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.

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