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Mexican Street Corn Dip Recipe
Mexican Street Corn Dip combines fresh, corn, black beans, tomatoes and red onion in a creamy dressing with a bit of heat. Top it off with feta cheese and you'll be hooked too!
Course
Appetizer
Cuisine
Mexican
Prep Time
19
minutes
minutes
Total Time
19
minutes
minutes
Servings
8
servings
Calories
247
kcal
Author
Marjory Pilley
Ingredients
4
Cobs of corn
To yield approximately 2 cups of corn kernels
½
cup
Mayonnaise
¼
cup
Sour cream
or Greek yogurt
1
Tablespoon
Lime juice
2
Garlic cloves pressed
¼
teaspoon
Cayenne pepper
add more or less to taste
½
cup
Feta cheese
crumbled or cojita cheese
15
ounces
black beans
drained and rinsed
3
plum tomatoes
diced
¼
cup
red onion
diced
Chopped parsley or cilantro optional garnish
Salt and pepper to taste
Instructions
Follow these directions to
microwave corn on the cob.
While the corn is cooking, combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a serving dish.
Cut corn from the cobs, add to serving dish and stir to combine.
Add corn, black beans, red onion and tomatoes to serving dish and mix with creamy dressing.
Fold in feta cheese.
Sprinkle with garnish, if using, and enjoy!
Nutrition
Calories:
247
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
17
mg
|
Sodium:
207
mg
|
Potassium:
381
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
395
IU
|
Vitamin C:
6.8
mg
|
Calcium:
71
mg
|
Iron:
1.5
mg