Whipped Mexican Grilled Corn Dip
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Whipped Mexican Grilled Corn Dip might be a recipe you should try. This recipe serves 4 and costs $1.59 per serving. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 214 calories. It works well as a budget friendly condiment. It is brought to you by How Sweet Eats. 224 people have made this recipe and would make it again. It will be a hit at your The Fourth Of July event. A mixture of pepper, queso fresco cheese, juice of lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Many people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 42%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mexican Corn Dip, Mexican Corn Dip, and Mexican Corn Dip.
Servings: 4
Ingredients:
1/2 teaspoon chipotle chili powder, for sprinkling
5 ears grilled corn, cut from cob
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
2 limes, juiced
1/2 teaspoon pepper
1/3 cup crumbled queso fresco cheese
1/8 teaspoon crushed red pepper flakes
1/2 cup ricotta cheese
1/2 teaspoon salt
1 tablespoon unsalted butter
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
Heat a large skillet over medium-low heat and add the butter. Take about 1 1/2 to 2 cups of the grilled corn (since I cut it from the cob, I loosely fit it in about 2 cups) and add it to the skillet with the garlic and pepper flakes. Toss well and cook until the corn is warm and the garlic is sauted, about 2 minutes. Remove the corn and place it in the bowl of a food processor.Add the ricotta, salt, pepper and juice of two limes to the processor as well. Puree until combined and smooth. Taste and season additionally if needed. I continually scraped down the sides and pureed so the mixture would resemble a smooth hummus. If the dip won't smooth out easily, add a tablespoon of ice water at a time and blend again.Scoop the dip into a bowl or deep plate. With it with the leftover grilled corn, a bunch of torn cilantro, the queso fresco and a sprinkle of chili powder. Serve with veggie sticks, chips or pitas.
Step by step:
1. Heat a large skillet over medium-low heat and add the butter. Take about 1 1/2 to 2 cups of the grilled corn (since I cut it from the cob, I loosely fit it in about 2 cups) and add it to the skillet with the garlic and pepper flakes. Toss well and cook until the corn is warm and the garlic is sauted, about 2 minutes.
2. Remove the corn and place it in the bowl of a food processor.
3. Add the ricotta, salt, pepper and juice of two limes to the processor as well. Puree until combined and smooth. Taste and season additionally if needed. I continually scraped down the sides and pureed so the mixture would resemble a smooth hummus. If the dip won't smooth out easily, add a tablespoon of ice water at a time and blend again.Scoop the dip into a bowl or deep plate. With it with the leftover grilled corn, a bunch of torn cilantro, the queso fresco and a sprinkle of chili powder.
4. Serve with veggie sticks, chips or pitas.
Nutrition Information:
covered percent of daily need
