Mexican Corn Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mexican street corn dip with charred corn, avocado, and a chili-lime yogurt sauce topped with cotija cheese. Ready in 15 minutes.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 1 tablespoon avocado oil (or sub any neutral-flavored oil)
- 5 cups frozen corn (thawed)
- 1 jalapeno pepper (minced - seeds removed if you don't like it spicy)
- 2 cloves garlic (very finely minced)
- 1 ripe avocado (diced)
- ¼ cup EACH: minced red onion and chopped cilantro
- 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¼ teaspoon sea salt (to taste)
- Your favorite dippers (to serve)
At a glance
PER SERVING · TIME 15M
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
- 5m
- Sodium
- 80mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 445mg
- Calcium
- 50mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.