Diethood · by Katerina Petrovska★ 5.0 (2)
Street Corn Dip
NUTRITION · PER SERVING95M COOK
CAL 58%·PRO 43%
CARBS 15G5% OF CAL
2G FIBER10G OTHER3G TOTAL SUGAR
FAT 113G88% OF CAL
53G SAT60G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm corn dip made with fresh corn kernels in broth, topped with diced steak, cotija cheese, and crema. Rich and satisfying with Mexican street food flavor.
startermexicanbeefgluten free
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds marrow bones (sliced lengthwise (marrow is exposed))
- ½ cup water
- salt (to taste)
- 1 small yellow onion (thinly sliced)
- 6 cloves garlic (minced)
- 3 to 4 chile de arbol (you can skip this and add chili powder at the end as a topping.)
- 4 cups beef broth (you can also use chicken or veggie broth)
- 4 tablespoons finely chopped cilantro
- 1 pound raw white corn kernels
- 1 pound skirt steak or ribeye steak (1/2" thick)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Mexican crema
- crumbled Cotija Cheese
- crumbled Chicharron
- hot sauce
- chopped fresh cilantro
At a glance
PER SERVING · TIME 95M
CAL 58%·PRO 43%
CARBS 15G5% OF CAL
2G FIBER10G OTHER3G TOTAL SUGAR
FAT 113G88% OF CAL
53G SAT60G 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
- Cook
- 1h 20m
- Sodium
- 1162mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.