Mexican Street Corn Dip

A spin on the Mexican classic, this Mexican Street Corn Dip combines the crunch of corn with the gooey richness of cheese and sharp tang of lime. Set out plenty of tortilla chips and watch this dip dwindle.

Ingredients

• 16oz. (3 ½ cup) frozen or fresh corn, roasted
• ½ cup queso fresco
• ¼ cup grated parmesan cheese
• ½ diced red onion
• 1 diced poblano pepper
• ½ cup mayonnaise or yogurt
• ¼ cup fresh cilantro
• 1 clove minced garlic
• ½ lime, zested and juiced
• ½ teaspoon chili powder
• ½ teaspoon salt

Directions

1. Whisk together yogurt, lime zest and juice, and 1/4 teaspoon salt. Set aside.
2. Toss roasted corn with chili powder, pepper, onion, and garlic in a medium bowl.
3. Stir in lime-yogurt mixture, queso fresco, half of the Parmesan and 1/4 teaspoon salt. Transfer to a serving dish and top with cilantro, remaining Parmesan, and a sprinkle of chili powder.