Cheesy Mexican Street Corn Dip

Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 8 servings
  • Cook: 15 mins


14 1/2ounces frozen corn (1 package)
2tablespoons vegetable oil
1/2teaspoon salt
1/4cup light mayonnaise
1/4cup light sour cream
1/4cup + 2 Tbsp, crumbled queso fresco
1/2teaspoon chili powder
juice of 1 large lime


1. Preheat oven to 450°F. Spread corn in an even layer on a
large baking sheet coated with cooking spray, drizzle with oil and sprinkle with salt; toss to coat. Roast 15 minutes or until slightly browned.

2. Combine mayonnaise, sour cream, ¼ cup queso fresco, chili powder and
lime juice with corn
in a 1 to 1½ -quart
baking dish coated
with cooking spray
and top with remaining queso fresco. Bake 15 minutes or until top begins to brown. Serve with tortilla chips.

Nutritional Info *per serving

  • Calories 140
  • Fat 9g
  • Cholesterol 10mg
  • Sodium 250mg
  • Carbohydrate 14g
  • Fiber 1g
  • Protein 3g