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Mexican-Style Street Corn Dip



Did you receive a couple ears of corn in your PIP box this week? Nothing beats the flavor and crunch of fresh sweet corn this time of year. It’s a summer staple and can be enjoyed in so many ways, from simply prepared with butter and salt to baked into cornbread, and everything in between!



This week, we’re turning our rescued corn into a Mexican-style street corn dip, the perfect summer appetizer. It’s a small batch recipe and calls for two PIP ears of corn, though it can easily be doubled. If you’re short on fresh sweet corn, simply make up the difference with frozen corn.



We’ve shared lots of corn recipes over the years. Here are a few favorites if you’re looking for more ideas:


Corn Salad with tomatoes, onion, and bell peppers is the ultimate BBQ side dish.

Creamy Corn Pasta is like a summer version of classic pasta alfredo.

You need to make Corn and Black Bean Salsa at least once during the summer months.

Feeling adventurous? You should try your hand at Japanese Tempura Corn Fritters this weekend!


We’d love to see how you’re savoring this perfectly imperfect sweet corn! Did you try this week’s recipe, or come up with a creation of your own? Don’t forget to snap a photo, post it to social media, and tag us @perfectlyimperfectproduce so we can check it out!


Watch How to Make It


Mexican-Style Street Corn Dip


Active time: 10 Min.

Total time: 20 Min.

Servings: 4


Ingredients:

1 tablespoon unsalted butter

2 Perfectly Imperfect ears of sweet corn, kernels cut off cobs

¼ cup finely chopped Perfectly Imperfect red bell pepper

2 tablespoons finely chopped Perfectly Imperfect red onion

1 garlic clove, minced

⅓ - ½ cup full fat plain Greek yogurt or sour cream

½ teaspoon chili powder

⅛ teaspoon cayenne pepper, optional

⅓ cup crumbled queso fresco

¼ cup finely chopped fresh cilantro

Perfectly Imperfect lime juice

Kosher salt

Corn chips



Instructions:

Melt butter over medium heat in a large nonstick skillet. Add corn, bell pepper, and onion and saute for 10 minutes, or until the corn begins to turn golden brown around the edges. Stir in the garlic and saute for 1 minute, stirring constantly.


Transfer corn mixture to a bowl. Fold in the Greek yogurt, starting with ⅓ cup, chili powder, cayenne, queso fresco, and cilantro. Add lime juice and salt to taste. For creamier dip, add more Greek yogurt or sour cream.


Garnish with extra crumbled queso fresco and cilantro. Serve warm or at room temperature, with corn chips.




By Carolyn Hodges, MS, RDN

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