Ingredients
- 3 ears corn (grilled, cooked, or boiled)
- 3 tablespoons olive oil (divided)
- 2 teaspoons chili powder (divided)
- 7 oz feta cheese (block, divided)
- 1 cup Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons freshly squeezed lime juice
- 1/2 bunch fresh cilantro (chopped)
- 1 whole lime (sliced)
Instructions
- Grill or cook the corn, then slice off the kernels.
- In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder for 2 minutes.
- Reserve 1/3 of the corn in a bowl and mix it with more olive oil and chili powder.
- Blend sour cream, Greek yogurt, and 2/3 of feta cheese until smooth.
- Mix the creamy mixture with the rest of the corn and add lime juice.
- Serve the dip in a bowl, topping it with the reserved corn, remaining feta cheese, chopped cilantro, and lime slices. Enjoy with tortilla chips, crackers, or veggies.
Notes
Grilling corn adds a smoky flavor. Adjust chili powder to your spice preference. It can be made dairy-free with suitable substitutions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing & Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican Corn Dip, appetizer, party dips, vegetarian dip
