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:

Quickview
213k Calories
9g Protein
10g Total Fat
24g Carbs
4% Health Score
Limit These
Calories
213k
11%

Fat
10g
17%

  Saturated Fat
6g
38%

Carbohydrates
24g
8%

  Sugar
7g
9%

Cholesterol
30mg
10%

Sodium
416mg
18%

Get Enough Of These
Protein
9g
19%

Phosphorus
195mg
20%

Vitamin C
12mg
16%

Vitamin A
708IU
14%

Folate
54µg
14%

Calcium
132mg
13%

Manganese
0.26mg
13%

Vitamin B1
0.19mg
13%

Magnesium
50mg
13%

Potassium
389mg
11%

Selenium
7µg
11%

Vitamin B3
2mg
11%

Fiber
2g
10%

Vitamin B5
0.95mg
10%

Vitamin B2
0.15mg
9%

Vitamin B6
0.16mg
8%

Zinc
1mg
8%

Vitamin K
6µg
6%

Iron
0.87mg
5%

Vitamin B12
0.28µg
5%

Copper
0.09mg
4%

Vitamin E
0.42mg
3%

Vitamin D
0.39µg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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