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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. 

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Combine quinoa, corn, tomatoes, peppers and onions in large bowl.

2

Mix cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.

3

Refrigerate 1 hour.

4

Stir in avocados, then top with cheese before serving with the WHEAT THINS.

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