Mexican Corn Dip

5  Ratings
  • 15 min prep
  • 55 min total
  • Makes 24 servings, 2 Tbsp dip and 13 WHEAT THINS each.


Mexican Corn Dip Recipe

Ingredients

  • 2 pkg. (10 oz. each) frozen corn, thawed
  • 2 Tbsp. olive oil
  • 6 Tbsp. crumbled queso fresco, divided
  • 6 Tbsp. mayonnaise
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. chili powder
  • 1 tsp. zest and 4 tsp. juice from 1 lime
  •  WHEAT THINS Toasted Chips Great Plains Multigrain

Instructions

  • Heat  oven to 400°F.
  • Toss  corn with oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 25 min., stirring every 10 min. Cool.
  • Place  corn in medium bowl. Reserve 2 tsp. queso fresco. Add remaining queso fresco to corn along with all remaining ingredients except WHEAT THINS; mix well.
  • Top  with reserved queso fresco. Serve with WHEAT THINS.

Recipe Tips

Special ExtraGarnish with additional chopped fresh cilantro and/or chili powder before serving.

VariationCut kernels off 5 ears of corn and use instead of the frozen corn. You should get about 3-1/2 cups kernels from the 5 ears of corn. Toss with oil and bake as directed.

180721

Nutrition Information

Makes 24 servings, 2 Tbsp dip and 13 WHEAT THINS each.

Nutrition per serving:

  • Calories 200 
  • Total fat 10 g
  • Saturated fat 1.5 g
  • Trans fat 0 g
  • Cholesterol <5 mg
  • Sodium 270 mg
  • Carbohydrate 24 g
  • Dietary fiber 3 g
  • Sugars 3 g
  • Protein 3 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Calcium 6 %DV

This recipe features: