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Mexican Street Corn Dip

00:55:00 20 servings, 2 Tbsp. (30 mL) each
Recipe By
1
0 0 Reviews
Prep Time
30
min.
Total Time
55
min.
Servings

20 servings, 2 Tbsp. (30 mL) each

This creamy dip made with grilled corn on the cob is inspired by a popular street food found in Mexico.

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What You Need

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Make It

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  • Heat barbecue to medium heat.
  • Grill corn 15 to 20 min. or until tender, turning occasionally; cool slightly.
  • Heat oven to 400ºF. Cut kernels off corn cobs; place in medium bowl. Add Miracle Whip, chili powder and half the cheese; mix lightly.
  • Spoon into shallow baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 10 min. Sprinkle with cilantro.

Serving Suggestion

Serve with tortilla chips and fresh lime wedges.

Substitute

Substitute a 9-inch pie plate for the baking dish.

Servings

  • 20 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. (30 mL) each
AMOUNT PER SERVING
Calories 40
% Daily Value
Total fat 2g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 80mg
Carbohydrate 5g
Dietary fibre 0g
Sugars 2g
Protein 1g
   
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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