street corn dip
the perfect appetizer dip to enjoy on cinco de mayo weekend!
Ingredients
- 1 whole1 whole1 whole Jalapeño, finely chopped
- 2 whole2 whole2 whole Zucchini, diced
- 20 oz20 oz20 oz Frozen Bell Pepper and Onion Blend
- 2 cup2 cup2 cup Frozen Corn
- 1 cup1 cup1 cup Plain Greek Yogurt
- 0.5 cup0.5 cup0.5 cup Cilantro, more for garnishing
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 2 Tbsp2 Tbsp2 Tbsp Habanero Hot Sauce - Siete Foods, or primal kitchen buffalo sauce
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 111 Salt and Pepper
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 4 - 8 oz4 - 8 oz4 - 8 oz Cotija Cheese, or queso fresco
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Process
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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free VegetarianThis 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. |
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