Street Corn Dip
Tangy chile pepper, parmesan cheese, cumin, and serrano chiles mixed with a creamy Greek yogurt base. This Easy Street Corn Dip is perfect for a simple taco night or informal gathering.
Ingredients
- 1 pack frozen corn Fire Roasted Corn from Trader Joe's
- 1 Cup Greek Yogurt Plain, low fat
- 1 Cup Feta Cheese or Cojita Cheese Crumbled
- Everything But the Elote Seasoning to taste
- Burke's Green Hot Sauce to taste
- Ground Pepper to taste
- 1 handful Parsley chopped
Instructions
- Defrost the corn.
- In a large bowl mix corn, Greek yogurt, and cheese.
- Chop fresh parsley. I like to use Krausa Parsley, but you can use flat leaf or curly. Whatever you have. Mix into the dip.
- Add pepper, hot sauce, and Everything But the Elote Seasoning. Mix until combined. I like to add extra Everything But the Elote Seasoning on top when serving.
- Serve immediately or chill prior to serving. I like to serve along side tortilla chips as a dip or I like to top bowls and tacos with this creamy dip.
Notes
If you'd like to add more texture and flavors - you could add lemon or lime, fresh cilantro and chopped scallions.