Street Corn Dip with Avocado Cream

The spicy flavors of fresh Mexican street corn stand out over creamy avocado in this layered dip. Make the corn mixture up to two days ahead for a delicious party appetizer.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 ear corn on the cob, husks and silk removed, grilled
  • 1 Tbsp. finely chopped fresh cilantro
  • 1½ tsp. minced fresh jalapeño pepper s
  • ¼ tsp. chipotle chili pepper powder
  • 3 Tbsp. crumbled Cotija cheese, divided
  • 2 tsp. zest and 1 Tbsp. juice from 2 lime s, divided
  • 1 small fully ripe avocado
  • ½ cup light sour cream
  • 2 Tbsp. reduced-fat mayonnaise
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • WHEAT THINS Original Snacks

Nutrition facts

Recipe Tips

1

Cut kernels off ear of corn. (See Tip.) Combine corn kernels with cilantro, jalapeños, chipotle powder, 2 Tbsp. cheese, 1 tsp. lime zest and 1-1/2 tsp. lime juice. Refrigerate until ready to use.

2

Mash avocado in medium bowl. Add sour cream, mayonnaise, dry seasonings, and remaining lime zest and juice; mix well.

3

Spread avocado mixture onto bottom of serving dish; top with corn mixture and remaining cheese.

4

Serve with WHEAT THINS.