Mexican Style Street Corn Dip

Yield

4-6 servings

Time

20 minutes

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Think Mexican street corn (elote) but eaten as a dip with chips, side dish or taco topper! A lightened up version of the classic dish, filled with flavor and delicious cotija cheese.

why you'll love it

Mexican Style Street Corn Dip

instructions

Cook corn. In a skillet on medium heat, place butter, garlic and corn kernels; stir frequently while cooking for about 10 minutes until corn is slightly charred.

1

Add other ingredients. Stir in mayo (or 2% greek yogurt), cotija cheese, chili powder, juice of lime and and chopped cilantro; Mix until combined.

2

Add toppings. Top with more cheese and green onion before serving immediately.

3

Use crockpot. Mexican Corn Dip can also be kept in crockpot to keep warm for serving as appetizer at parties – great as cold leftovers too!

4

To make vegan, sub butter with vegan butter and use a vegan mayo. You can omit the cheese, or replace with 1/2 TBSP nutritional yeast.

Recipe Tips

Gluten-free recipe with vegan-friendly substitutions.

Enjoy!

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