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Mexican Corn Dip

  • Prep 3 min
  • Total 15 min
  • Ingredients 7
  • Servings 3
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Ingredients

12
Green Giant™ Nibblers™ extra sweet corn-on-the-cob mini ears, thawed
3
tablespoons mayonnaise
2
tablespoons Yoplait® Greek plain yogurt
1/2
teaspoon chili powder
1/2
teaspoon salt
3 1/2
tablespoon lemon juice
1/2
cup cotija cheese, grated
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
543.1
% Daily Value
Total Fat
30.1g
46%
Saturated Fat
9.6g
48%
Cholesterol
55.7mg
19%
Sodium
1223.2mg
51%
Total Carbohydrate
58.4g
20%
Dietary Fiber
6.0g
24%
Sugars
19.0g
Protein
20.4g
% Daily Value*:
Vitamin C
43.60%
44%
Calcium
41.20%
41%
Iron
9%
9%
Exchanges:
*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.

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Expert Tips

You can add a chopped jalapeño for a spicier dip.

Directions

  • 1 Cut the corn off the cob.
  • 2 Process 1/3 of the kernels in a food processor.
  • 3 Combine whole kernels with the processed corn. Add mayonnaise, yogurt, chili powder, salt, lemon and cotija cheese. Mix well.
  • 4 Serve with tortilla chips.

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.

Rate and Comment

Silvia Martinez Silvia Martinez
September 20, 2016

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.