Isabel Eats · by Isabel Orozco-Moore★ 4.6 (35)
Mexican Corn Dip
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 11%
CARBS 17G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 22G72% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn dip with street corn flavors, chili spice, and lime. Easy to make and ready in under 30 minutes.
startermexican🍳 skilletgluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons unsalted butter
- 1 jalapeño, (finely diced)
- ½ yellow onion, (finely diced)
- 2 cups corn, (canned or frozen)
- 2 cloves garlic, (minced)
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 ounces cream cheese, (softened)
- 2 tablespoons lime juice ((about 1 lime))
- ½ cup sour cream ((or mayonnaise))
- Cotija cheese, (for topping)
- Chopped cilantro, (for topping)
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 11%
CARBS 17G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 22G72% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 370mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 268mg
- Calcium
- 85mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.