Quinoa-Street Corn Dip
Grilled corn on the cob and garden fresh vegetables combine to make a delicious dip that will remind you of eating Mexican street corn.
Prep time30 min
Total time1hr 30min
ServingsMakes 3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
- 1 cup cooked tri-color quinoa
- 1 ear corn on the cob, grilled, kernels removed from cob
- 1 tomato, seeded, chopped
- ½ red pepper, chopped
- ½ fresh jalapeño pepper, seeded, finely chopped
- 2 green onions, chopped
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. EACH reduced-fat mayonnaise and extra virgin olive oil
- Zest and juice from 1 lime
- 1 clove garlic, minced
- ½ tsp. ground cumin
- ½ avocado, chopped
- 2 Tbsp. crumbled Cotija cheese
- WHEAT THINS Original Snacks
- Combine quinoa, corn, tomatoes, peppers and onions in large bowl.
- Mix cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.
- Refrigerate 1 hour.
- Stir in avocados, then top with cheese before serving with the WHEAT THINS.
- Food Facts
You will need to cook 1/3 cup quinoa in 2/3 cup water to get the 1 cup measure of cooked quinoa needed to prepare this delicious dip, which can be prepared with other varieties of quinoa, such as traditional yellow quinoa or red quinoa.
- How to Grill the Corn
Remove husks and silk from 1 ear of corn. Heat grill (or grill pan for indoor cooking) on medium-high heat. Place corn on grill grate and cook 10 min. or until corn is evenly grill marked and kernels are tender, turning occasionally. Cool completely before cutting kernels off ear of corn. You should get about 1 cup corn kernels from 1 medium ear of corn.
Substitute crumbled queso blanco, crumbled feta cheese or shredded Parmesan cheese for the Cotija cheese.
Nutrition Per Serving
|% Daily Value*|
|Total fat 8g|
|Saturated fat 1g|
|Trans fat 0g|
|Dietary fiber 4g|
|Total sugars 5g|
|Added sugars 4g|
|Vitamin A||0 %DV|
|Vitamin C||6 %DV|
|Vitamin D||0 %DV|