street corn dip (Edit recipe)

the perfect appetizer dip to enjoy on cinco de mayo weekend!

5 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	181
Fat:	8 g
Carbohydrates:	17 g
Protein:	11 g
Cholesterol:	26 g
Sodium:	370 mg
Fiber:	1 g
Sugars:	9 g
Calculated for total recipe.

by ericatangeman

Serves: 6-8

Ingredients

1 whole Jalapeño, finely chopped
2 whole Zucchini, diced
20 oz Frozen Bell Pepper and Onion Blend
2 cup Frozen Corn
1 cup Plain Greek Yogurt
0.5 cup Cilantro, more for garnishing
2 Tbsp Nutritional Yeast
2 Tbsp Siete Habanero Hot Sauce
1 Tbsp Lime Juice
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 Salt and Pepper
0.25 tsp Red Pepper Flakes
4 - 8 oz Cotija Cheese, or queso fresco

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large pan, saute jalapeno, zucchini, peppers, onions, & corn (drain any moisture from frozen veggies, then continue to cook until starts to caramelize).
in a bowl, combine remaining ingredients, except the cheese.
mix sauce into veggies, then simmer for 8-10 minutes.
before serving, stir in the cheese.
garnish with cheese, cilantro, & red pepper flakes.
serve with any dipping vessel & enjoy!