Green Giant™ Nibblers™ extra sweet corn-on-the-cob mini ears, thawed
tablespoons Yoplait® Greek plain yogurt
teaspoon chili powder
tablespoon lemon juice
cup cotija cheese, grated
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only. Actual nutrition values will vary based on the exact ingredients or brands you may use.
Corn on the cob is one of the most popular street foods in Mexico. If you walk around town, you'll see vendors with food carts and large pots used to cook the corn in a mixture of water, salt, epazote and other spices. The aroma inundates the streets and becomes irresistible. People usually eat the corn right off the cob or they cut the kernels. The corn is served warm with various toppings like mayonnaise, crema, cheese, chili powder and lemon. I have wonderful memories of my trips to Mexico and that's exactly what inspired me to make this corn dip. It makes me feel like I’m enjoying corn on the cob right at home.