street corn dip (Edit recipe)

ericatangeman

100 recipes
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15 followers

the perfect appetizer dip to enjoy on cinco de mayo weekend!

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6-8

Ingredients

1 whole Jalapeño, finely chopped
2 whole Zucchini, diced
20 oz Frozen Bell Pepper and Onion Blend
2 cup Frozen Corn
1 cup Plain Greek Yogurt
0.5 cup Cilantro, more for garnishing
2 Tbsp Nutritional Yeast
2 Tbsp Habanero Hot Sauce - Siete Foods, or primal kitchen buffalo sauce
1 Tbsp Lime Juice
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 Salt and Pepper
0.25 tsp Red Pepper Flakes
4 - 8 oz Cotija Cheese, or queso fresco

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large pan, saute jalapeno, zucchini, peppers, onions, & corn (drain any moisture from frozen veggies, then continue to cook until starts to caramelize).
in a bowl, combine remaining ingredients, except the cheese.
mix sauce into veggies, then simmer for 8-10 minutes.
before serving, stir in the cheese.
garnish with cheese, cilantro, & red pepper flakes.
serve with any dipping vessel & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	181
Fat:	8 g
Carbohydrates:	18 g
Protein:	11 g
Cholesterol:	26 g
Sodium:	370 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.