Ingredients
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8 ears corn, shucked
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2 medium green onions, chopped
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1 medium jalapeno pepper, diced
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1 clove garlic, minced
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¼ cup mayonnaise
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¼ cup sour cream
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2 tablespoons lime juice
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1 tablespoon Mexican-style hot sauce (such as Valentina®)
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3 tablespoons chopped cilantro
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1 ½ teaspoons ground ancho chile powder
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⅓ cup crumbled cotija cheese
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
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Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
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Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.
Nutrition Facts (per serving)
| 166 | Calories |
| 10g | Fat |
| 19g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 166 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 3g | 15% |
| Cholesterol 12mg | 4% |
| Sodium 225mg | 10% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 5g | 9% |
| Vitamin C 11mg | 12% |
| Calcium 53mg | 4% |
| Iron 1mg | 3% |
| Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
