Foodie Crush · by Heidi Larsen★ 4.9 (37)
Mexican Corn Dip Recipe (Hot or Cold)
NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 5%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER1G TOTAL SUGAR
FAT 5G60% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn dip with roasted chiles, cotija cheese, and cilantro. Served warm or cold, this is a crowd-pleasing appetizer with bold Mexican flavor.
startermexican⚡ microwave🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups corn kernels (, (1 pound) fresh or frozen)
- 1 4 ounce can roasted chiles*
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons cilantro (, chopped )
- 1/2 cup crumbled cotija cheese
- 1 cup shredded Mexican blend cheese ((optional; only if making this a hot dip)**)
At a glance
PER SERVING · TIME 15M
CAL 4%·PRO 5%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER1G TOTAL SUGAR
FAT 5G60% OF CAL
2G SAT4G 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
- 15m
- Sodium
- 216mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 37mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.