Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 4 large corn (shucked); 2 medium fresh jalapeños; 2 teaspoons olive oil; salt and black pepper; 1 ¼ cups shredded Mexican-blend cheese (about 5 oz.); ⅔ cups mayonnaise; ⅔ cups plain nonfat Greek yogurt; ⅓ cup chopped scallions (about 2 scallions); 2 Tablespoons fresh lime juice; 1 teaspoon chili powder; ¾ teaspoon granulated garlic; Tortilla chips, for serving

Prep 10 min Cook 20 min Serves 6 Source

Ingredients

4 large corn (shucked)
2 medium fresh jalapeños
2 teaspoons olive oil
salt and black pepper
1 ¼ cups shredded Mexican-blend cheese (about 5 oz.)
⅔ cups mayonnaise
⅔ cups plain nonfat Greek yogurt
⅓ cup chopped scallions (about 2 scallions)
2 Tablespoons fresh lime juice
1 teaspoon chili powder
¾ teaspoon granulated garlic
Tortilla chips, for serving

Steps

1
Preheat grill to medium-high. Brush grill grates with oil.
2
Rub corn and jalapeños with olive oil; season with salt and pepper. Grill corn and jalapeños, uncovered, until kernels start to brown and soften, about 10 minutes.
3
Cut kernels off cobs (you should have about 3 cups); transfer to a bowl. Dice jalapeños, remove seeds if desired; add to bowl with corn. Stir in cheese, mayonnaise, Greek yogurt, scallions, lime juice, chili powder, and granulated garlic.
4
Serve dip with tortilla chips.