appetizers | dips

MEXICAN STREET CORN DIP

 

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

  1. 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

Print Recipe

Ingredients

  • ¼  cup 50 mL mayonnaise
  • ¼  cup 50 mL sour cream
  • tbsp 15 mL chili powder
  • 2    garlic cloves
  • 1 can corn
  • oz 90 g fresh Parmesan cheese
  • oz 250 g pepper jack cheese
  • 1    lime
  • 1    jalapeño pepper stem removed and chopped (optional)
  • ½    small red onion chopped
  • tbsp 30 mL fresh cilantro leaves chopped
  • Tortilla chips or fresh vegetable slices

Instructions

  • Combine all ingredients and bake at 350 degrees for 25 minutes or until warm and bubbly

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