Mexican · Lunch
Roasted Corn and Cheese Dip (Low-Calorie)
A warm skillet dip of broiler-charred corn folded into a light cream cheese and Greek yogurt base with cotija cheese, jalapeño, and chili powder. Finished with cilantro, lime, and a pinch of smoked paprika, served with baked corn tortilla wedges for scooping.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
15.8gProtein
13.9gFat
30.2gCarbs
7.8gSugar
4.9gFiber
612mgSodium
47mgChol
7.4gSat Fat
480mgPotassium
280mgCalcium
1.6mgIron
0.4mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Preheat broiler to high. Pat corn kernels dry and spread in a single layer on a small baking sheet.
2
Char
Broil corn on top rack for 6 to 8 minutes, stirring once, until kernels blister and brown at the edges.
3
Build
In an oven-safe skillet, stir together cream cheese, Greek yogurt, chili powder, smoked paprika, and salt until smooth. Fold in charred corn and diced jalapeño.
4
Plate
Broil dip on medium for 3 to 4 minutes until bubbling and lightly speckled. Toast tortilla wedges separately for 2 to 3 minutes. Top with cilantro, cotija, and lime juice; serve with tortilla wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g corn kernels
- 2 oz56g cream cheese light
- 1/2 cup120g plain Greek yogurt
- 1.4 oz40g cotija cheese
- 11 jalapeño
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp chili powder
- 1/4 tsp1/4 tsp smoked paprika
- 22 small pinch salt
- 22 corn tortilla (about 1.1 oz/30g), cut into wedges
