Easy Mexican Street Corn Dip Recipe
When we think of chips and dip, vegetables are often overlooked. But this recipe is going to change that narrative. My Easy Mexican Street Corn Dip is full of fresh corn, tomatoes, bell pepper, spicy jalapeno pepper, and cilantro tossed in a creamy dressing. It goes surprisingly well with your favorite tortilla chips for an amazing crunch!
Equipment
- 1 Mixing bowl
Ingredients
- 24 oz. frozen whole-kernel corn
- 1 green bell pepper
- 1 medium tomato
- 1/4 red onion
- 1 whole jalapeno you can remove the seeds if you don't want it too hot.
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/4 cup lemon/lime juice freshly squeezed
- 1 tablespoon sugar
- 1 tablespoon tajin
- Fresh cilantro to taste
Instructions
- First, add the frozen whole-kernel corn to a large bowl.
- Second, add the chopped tomatoes, green bell pepper, red onion, jalapeno, and cheddar cheese to the corn.
- Third, combine the mayonnaise, lemon juice, sugar, and Tajin in a separate bowl and whisk.
- Next, pour the creamy dressing over the top of the corn mixture and stir to combine.
- Then, cover it with a lid and let the corn dip in the fridge for at least 30 minutes. This will allow the flavors to develop and the corn to thaw.
- Finally, serve alongside your favorite chips or crackers and enjoy!
Video
Notes
What are the Macros for Easy Mexican Street Corn Dip Recipe?
Makes 6 servings (Nutritional information below is for 1 serving = 1/2 cup)
Calories – 438
Protein – 9.25 grams
Carbs – 28 grams (net)
Fat – 36 grams