Roasted Mexican Street Corn Dip with Lime-Salt Tortilla Chips
Wine Recommendation
Woodbridge Pinot Grigio
Ingredients
- 6 ears corn, husks removed
- 2 poblano peppers
- 2 jalapeño peppers
- 6 Tbsp olive oil, divided
- 3 tsp lime zest, divided
- 2 Tbsp lime juice
- ¼ cup mayonnaise
- 1 (6-oz) pkg crumbled feta cheese
- ¼ cup chopped fresh cilantro
- Lime-Salt Tortilla Chips:
- 3 Tbsp kosher salt
- 1 (30-count) pkg white corn tortillas
Instructions
- Preheat broiler. Rub corn and peppers with 2 Tbsp 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 1 tsp lime zest and remaining ingredients to corn, stirring to combine. Season with salt and pepper to taste. Serve with Lime-Salt Tortilla Chips.
- For Lime-Salt Tortilla Chips: Preheat oven to 400°F. Stir together salt and 2 tsp lime zest in a small bowl. Using your fingers, rub salt and lime zest together until salt is an even green color.
- Cut each tortilla into 6 triangles, and place on a baking sheet. Brush lightly with remaining 4 Tbsp oil, and sprinkle lightly with lime salt. Bake, in batches, 8 to 10 minutes or until tortillas begin to brown.
- Cool completely, and store in airtight containers up to 1 week.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| 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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