Roasted Mexican Street Corn Dip
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 6 ears corn, husks removed
- 3 jalapeño peppers
- 2 Tbsp olive oil
- 1 lime
- ¼ cup mayonnaise
- 1 (6-oz) pkg crumbled feta cheese
- ¼ cup chopped fresh cilantro
- 1 (11-oz) pkg tortilla chips
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 peppers to bowl with corn.
- Grate zest and squeeze juice from lime into corn mixture. Stir in mayonnaise, cheese, and cilantro. Season with salt and pepper, if desired. Serve with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
363
|
363
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 8 | 8 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 403 | 403 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
