Healthy Mexican Street Corn Dip
This Healthy Mexican Street Corn Dip recipe is a lightened up version of the classic, filled with flavor and delicious cotija cheese. Think classic elote but eaten as a dip with chips, or as a side dish or taco topper! Gluten-free recipe with vegan-friendly substitutions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican, American
- Diet: Gluten Free
Ingredients
- 1 TBSP unsalted butter (or vegan butter)
- 2 large cloves garlic, minced
- 4 cups corn kernels; fresh, canned or frozen
- 3 TBSP mayo* (I love avocado oil mayo – or sub 2% Greek yogurt)
- 1/4 cup cotija cheese, plus more for topping
- 1 red bell pepper, diced
- 1/2 tsp chili powder
- juice of 1 lime
- 3 TBSP fresh cilantro
- 1 green onion, chopped
Instructions
- Char corn: In medium-large skillet on medium heat, place butter, minced garlic and corn kernels in skillet; stir occassionally while cooking for about 10 minutes until corn is slightly charred.
- Add mayo and seasonings: Remove from heat. Stir in mayo (or 2% greek yogurt), cotija cheese, red bell pepper, chili powder, lime juice and and chopped cilantro. Mix until combined.
- Garnish and serve: Top with more cheese and green onion before serving immediately.
Notes
VEGAN – Sub butter with vegan butter and use a vegan mayo. You can omit the cheese, or replace with 1/2 TBSP nutritional yeast.
SERVE WARM – Mexican Corn Dip can be kept in Crockpot to keep warm for serving as appetizer at parties.
STORAGE – Leftover corn dip can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/6th
- Calories: 171
- Sugar: 7
- Sodium: 570
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 18
Keywords: healthy Mexican street corn, Mexican corn dip recipe, Mexican street corn dip recipe
Find it online: https://www.fitmittenkitchen.com/mexican-corn-dip/
