Roasted Mexican Street Corn Dip
Ingredients
- 6 ears corn, husks removed
- 2 poblano peppers
- 2 jalapeño peppers
- 2 Tbsp olive oil
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ¼ cup mayonnaise
- 1 (4-oz) pkg crumbled feta cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat broiler. Rub corn and peppers with oil; place on a rimmed baking sheet. Broil 4 to 5 minutes per side or until corn and peppers are charred. Let stand 10 minutes. Cut kernels from cobs; discard cobs. Place corn in a large bowl.
- Remove stems and seeds from peppers; finely chop. Transfer to bowl with corn.
- Add lime zest and remaining ingredients to corn, stirring to combine. Season with salt and pepper to taste. Serve with Tortilla Chips with Lime Salt recipe.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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