Mexican Street Corn Dip recipe
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Ingredients
- ¼ cup plain Greek yogurt 2 limes, juiced 3 tablespoons chopped cilantro, or to taste 3 tablespoons butter 5 (11 ounce) cans Mexican-style corn, drained 1 jalapeno pepper, chopped 2 teaspoons chile powder ½ teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon salt ¼ cup crumbled cotija cheese
Nutrition Info
- 424.8 caloriescarbohydrate: 71.2 gcholesterol: 34.4 mgfat: 12.5 gfiber: 10.1 gprotein: 12.7 gsaturatedFat: 7.7 gservingSize: -sodium: 2577 mgsugar: 20.6 gtransFat: : -unsaturatedFat: : -
Directions Mexican Street Corn Dip
Directions
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Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
Transfer to a slow cooker to keep warm.