Mexican Street Corn Dip

Bring the spicy taste of Mexican street corn to any gathering.

Ingredients

  • ¼ cup (50 mL) mayonnaise
  • ¼ cup (50 mL) 2% plain low-fat Greek yogurt
  • 1 tbsp (15 mL) chili powder, divided
  • 2   garlic cloves
  • 3 oz (90 g) fresh Parmesan cheese
  • 8 oz (250 g) pepper jack cheese
  • 1   lime
  • 4   ears of corn, husks removed
  •  Canola oil for spraying corn
  • 1   jalapeño pepper, stem removed (optional)
  • ½   small red onion
  • 2 tbsp (30 mL) fresh cilantro leaves
  •  Tortilla chips or fresh vegetable slices

Directions

  1. Set up the Indoor Outdoor Portable Grill for electric or charcoal cooking (outdoor only). Heat the grill to medium-high heat.

  2. Combine the mayonnaise, yogurt, ½ tbsp (7 mL) of the chili powder, and garlic pressed with the Garlic Press in a medium bowl.

  3. Use the Multi-Grater & Slicer fitted with the fine grater disk to grate the Parmesan. Then grate the pepper jack cheese with the coarse grater disk. Add the grated cheeses to the bowl.

  4. Zest the lime with the Microplane® Zester and add to the bowl. Juice the lime over the bowl with the Citrus Press and mix to combine.

  5. Spray the corn with oil using the Kitchen Spritzer. Sprinkle the corn with the remaining chili powder.

  6. Place the corn, jalapeño, and onion directly on the grill grate and cover the grill with the lid. Grill the vegetables for 8–10 minutes, rotating the food occasionally to evenly char.

  7. Remove the vegetables from the grill. Place the jalapeño and onion in the Manual Food Processor and process until finely chopped

  8. Remove the corn kernels from the cob with the Kernel Cutter (see Cook’s tip).

  9. Add the vegetables to the Rockcrok® Everyday Pan and stir in the cheese mixture to evenly coat the vegetables. Cover the pan with aluminum foil and heat on the grill for 8–10 minutes, or until the mixture starts to bubble.

  10. Carefully remove the pan from the grill and stir the mixture to combine. Use the Herb Mill to grate the cilantro over the dip. Keep the dip warm in the Rockcrok® Slow Cooker Stand. Serve with chips or vegetable slices.

Yield:

  • 16  servings of 3 tbsp/45 mL

Nutrients per serving:

U.S. Nutrients per serving (3 tbsp/45 mL dip): Calories 140, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 1 g, Sugars 3 g, Protein 7 g

Cook's Tips:

To keep the corn kernels contained, hold the cob upright in the Rockcrok® Everyday Pan with a Microwave Grip, and use the Kernel Cutter to cut off the kernels.

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