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Mexican Corn Dip
Prep 3min
Total15min
Ingredients7
Servings3
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.
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Ingredients
12extra sweet corn-on-the-cob mini ears, thawed
3tablespoons mayonnaise
2tablespoons Yoplait® Greek plain yogurt
1/2teaspoon chili powder
1/2teaspoon salt
3 1/2tablespoon lemon juice
1/2cup cotija cheese, grated
Directions
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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.
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You can add a chopped jalapeño for a spicier dip.
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No nutrition information available for this recipe
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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.
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
