Low Fat Street Corn Dip
Transform your favorite street corn flavors into a guilt-free indulgence with this creamy and zesty Low Fat Street Corn Dip! Made with charred corn kernels, protein-packed low-fat Greek yogurt, and a hint of reduced-fat mayonnaise, this healthier take on a classic snack is loaded with bold spices like chili powder, cumin, and smoked paprika. Fresh cilantro, tangy lime juice, and a touch of jalapeño add a vibrant kick, while optional crumbled cotija cheese lends a hint of indulgence. Ready in just 20 minutes, this quick and easy dip pairs perfectly with tortilla chips, fresh veggies, or crackers for a crowd-pleasing party appetizer or wholesome snack. Ideal for those seeking a healthier twist on their favorite street food-inspired recipes!
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Recipe Information
Ingredients
- 2 cups Frozen corn kernels (or fresh, if available)
- 1 cup Low-fat Greek yogurt (plain, unsweetened)
- 2 tablespoons Reduced-fat mayonnaise
- 2 tablespoons Cotija cheese (crumbled, optional for garnish)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh lime juice
- 1 unit Fresh jalapeño (deseeded and finely diced)
- 3 tablespoons Fresh cilantro (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 spray Cooking spray (olive oil or non-stick)
Instructions
Heat a large non-stick skillet over medium-high heat and lightly spray with cooking spray.
Add the corn kernels to the skillet. Cook, stirring occasionally, until the kernels are slightly charred, about 8-10 minutes. If using fresh corn, make sure it is tender but still crisp.
Once the corn is done, transfer it to a large mixing bowl and let it cool for a few minutes.
In a small bowl, combine the low-fat Greek yogurt, reduced-fat mayonnaise, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Pour the yogurt mixture over the charred corn in the large bowl and stir to coat evenly.
Fold in the diced jalapeño and chopped cilantro, reserving a small amount of cilantro for garnish.
Transfer the dip to a serving dish and sprinkle the top with crumbled cotija cheese (if using) and additional chili powder for extra color.
Garnish with the reserved chopped cilantro and serve immediately with tortilla chips, sliced veggies, or crackers. You can also refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 33.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
