Chips with Mexican Street Corn Dip on it
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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
Total Time 19 minutes
Servings 8 servings
Calories 247kcal
Author Marjory Pilley

Ingredients

  • 4 Cobs of corn To yield approximately 2 cups of corn kernels
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream or Greek yogurt
  • 1 Tablespoon Lime juice
  • 2 Garlic cloves pressed
  • 1/4 teaspoon Cayenne pepper add more or less to taste
  • 1/2 cup Feta cheese crumbled or cojita cheese
  • 15 ounces black beans drained and rinsed
  • 3 plum tomatoes diced
  • 1/4 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: 247kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 207mg | Potassium: 381mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7.9% | Vitamin C: 8.3% | Calcium: 7.1% | Iron: 8.4%