Jalapeño Corn Dip
Servings: 6
Calories: 136kcal
Ingredients
- Nonstick spray
- ½ sweet onion diced
- 2 ½ cups fresh corn kernels 4-6 ears
- 1 jalapeño pepper seeded and finely chopped
- ¼ cup low-fat mayonnaise
- ¼ cup fat-free skyr or yogurt
- Zest and juice of 1 lime
- 1 teaspoon ancho chili powder
- 3/4 cup crumbled queso fresco (4 ounces) divided
- ⅛ teaspoon cayenne pepper
- Chopped cilantro for garnish
- Sliced jalapenos for garnish
- Tortilla chips for serving
Instructions
- Heat oven to 350°F. Heat a large skillet over high heat until hot but not smoking. Spritz with nonstick spray. Add onion, corn, and jalapeño and cook, without stirring, until lightly charred, about 3 minutes.
- Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, yogurt, lime juice, chili powder, and 1/2 cup queso fresco.
- Spread the mixture in an ovenproof 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, 10 to 12 minutes. Garnish with chopped cilantro and serve with tortilla chips.
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 216mg | Potassium: 258mg | Fiber: 2g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 1mg