Imported from the web
Street Corn Dip
A warm, creamy street corn dip made with sweet corn, cream cheese, Greek yogurt, cotija, and Dano’s seasonings. It is baked until hot and finished with fresh cilantro, then served with tortilla chips.
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Ingredients
- 1 block cream cheese (Softened; microwave briefly if needed.)
- 2 cans sweet corn
- plain non-fat Greek yogurt (A hefty scoop; amount not specified.)
- Dano’s taco seasoning (A little bit; amount not specified.)
- 2 handfuls cotija cheese
- Dano’s chili lime seasoning (Shake some into the dip and sprinkle more on top; amount not specified.)
- 1 handful fresh cilantro (For topping.)
- tortilla chips (For serving; amount not specified.)
Steps
- 1
Place the cream cheese in a microwave-safe bowl. Microwave for about 30 seconds to 1 minute, until soft enough to stir.
- 2
Add the two cans of sweet corn and a hefty scoop of plain non-fat Greek yogurt.
- 3
Add a little Dano’s taco seasoning and the cotija cheese.
- 4
Stir well until everything is combined.
- 5
Mix some Dano’s chili lime seasoning into the dip, then sprinkle more over the top.
- 6
Bake in a 450°F oven for about 10 minutes.
- 7
Top the baked dip with a handful of cilantro.
- 8
Serve with tortilla chips, or another accompaniment of your choice.
Notes
The creator recommends doubling the recipe when serving a group. The amounts of Greek yogurt and seasonings were not specified.
Nutrition per serving
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