Skinny Chipotle Street Corn Dip
With just a few ingredients, you can make a Mexican street corn dip full of earthy heat and vibrant flavor. Serve it piping hot straight from the skillet with plenty of chips!
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 small jalapeno pepper seeded and diced, optional
- 1 teaspoon chili powder
- 3 cups corn kernels fresh, frozen, or canned
- 1 chipotle pepper in ancho sauce seeded and diced
- 1/4 cup Greek yogurt
- 1/4 cup crumbled Cotija cheese
- generous handful chopped fresh cilantro leaves
- juice of 1 lime
- 1/2 teaspoon kosher salt
Melt butter in a large skillet over medium-high heat. Add garlic, jalapeno if using, and chili powder. Cook until fragrant, about 1 minute.
Add corn kernels and chopped chipotle. Stir to coat the corn evenly in butter, then let the corn cook for 3-4 minutes, until the bottoms of the kernels are slightly charred. Stir and let cook for another 4-6 minutes, stirring occasionally.
Remove the skillet from the heat. Stir in Greek yogurt, Cotija, cilantro, lime juice, and salt. Taste and add more salt as desired. Serve hot with chips, tortillas, or other dippers as desired.
- If you have a cast iron or other heavy-bottomed skillet, it makes it easier to get the slightly charred and blackened effect on the corn. You can also start with fire-roasted corn kernels, for a shortcut.
- Cotija is available in many major grocery stores - we always buy large wedges from Trader Joe's - but feta or Parmesan make good substitutes if needed.
Calories: 91kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 173mg, Potassium: 98mg, Fiber: 1g, Sugar: 2g, Vitamin A: 210IU, Vitamin C: 1.2mg, Calcium: 34mg, Iron: 0.4mg
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