BRING THE SPICY TASTE OF MEXICAN STREET CORN TO ANY GATHERING.
INGREDIENTS
- ¼ cup (50 mL) mayonnaise
- ¼ cup (50 mL) sour cream
- 1 tbsp (15 mL) chili powder
- 2 garlic cloves
- 1 can corn
- 3 oz (90 g) fresh Parmesan cheese
- 8 oz (250 g) pepper jack cheese
- 1 lime
- 1 jalapeño pepper, stem removed and chopped (optional)
- ½ small red onion chopped
- 2 tbsp (30 mL) fresh cilantro leaves chopped
- Tortilla chips or fresh vegetable slices
DIRECTIONS
- Combine all ingredients and bake at 350 degrees for 25 minutes or until warm and bubbly
Yield:
- 16 servings of 3 tbsp/45 mL
Nutrients per serving:
U.S. Nutrients per serving (3 tbsp/45 mL dip): Calories 140, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 1 g, Sugars 3 g, Protein 7 g
MEXICAN STREET CORN DIP
- ¼ cup 50 mL mayonnaise
- ¼ cup 50 mL sour cream
- 1 tbsp 15 mL chili powder
- 2 garlic cloves
- 1 can corn
- 3 oz 90 g fresh Parmesan cheese
- 8 oz 250 g pepper jack cheese
- 1 lime
- 1 jalapeño pepper (stem removed and chopped (optional))
- ½ small red onion chopped
- 2 tbsp 30 mL fresh cilantro leaves chopped
- Tortilla chips or fresh vegetable slices
- Combine all ingredients and bake at 350 degrees for 25 minutes or until warm and bubbly
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