Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tex-Mex Corn-Onion Dip
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 310 mg
This play on the classic, creamy corn and onion dip starts by grilling scallions and corn until charred and tender. Stirred together with sour cream, mayonnaise, hot sauce and spices, the result is a cool and colorful summer veggie dip with a kick, perfect served with potato chips and tortilla chips.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 310 mg
Ingredients
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Directions
- Preheat a grill to medium-high. Brush the corn and scallions lightly with vegetable oil and sprinkle with salt. Grill, turning as needed, until charred at the edges and tender, 6 to 8 minutes for the corn and 2 to 3 minutes for the scallions; let cool. Cut the corn kernels off the cobs and finely chop the scallions.
- Combine the sour cream, mayonnaise, all but 1/4 cup corn kernels, the scallions, dried onion, hot sauce, vinegar, cumin, granulated garlic, chili powder and 1/2 teaspoon salt in a medium bowl and mix well. Transfer to a serving bowl; top with the reserved corn and more scallions. Serve with chips.
