About recipe

This summer corn dip is fresh, fast, and perfect for the beach, camping, or picnics! Packed with veggies and easy to customize — try adding black beans for a boost of protein and fiber.

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Ingredients (serves 6)

• 3.75 cups frozen corn; defrosted
• ½ cup whole milk Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 3 scallions
• 1 jalapeno pepper
• 1 tablespoons Cotija cheese
• Hot sauce/chili powder/cayenne
• Cilantro leaves
• Tortilla chips, for serving

Preparation

1. In a large bowl, mix the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeno for topping the dip, and then add the remaining corn, scallions, and jalapeno to the bowl and stir to coat. Chill in the refrigerator for 1 hour.
2. Serve in a shallow dish and top with reserved corn, scallions, and jalapeno. Garnish with cheese, hot sauce, and cilantro. Serve with tortilla chips.