Street Corn Dip | epicuricloud (Tina Verrelli)

Name: Street Corn Dip | epicuricloud (Tina Verrelli)
Ingredients: 1 cup plain greek yogurt (I used 2%); 1/2 cup mayonnaise; 1 1/2 cups (7 ounces) grilled or roasted corn (I used frozen/thawed); 4 ounces can fire roasted diced green chilies (not drained); 4 ounces queso fresco, crumbled (see note); 1 1/2 cups shredded Mexican blend cheese (see note); 4 1/4 teaspoons taco seasoning (1 tablespoon + 1 1/4 teaspoons) (I used Siete brand (Spicy)); 1 lime, juiced (you can add a little zest too)

www.epicuricloud.com

Christina Verrelli ⭐️ My version of Rojo's store-bought Mexican Style Street Corn Dip! It has tons of flavor, the texture is chunkier and less mayonnaise taste.

View full recipe on www.epicuricloud.com

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Ingredients

1 cup plain greek yogurt (I used 2%)
1/2 cup mayonnaise
1 1/2 cups (7 ounces) grilled or roasted corn (I used frozen/thawed)
4 ounces can fire roasted diced green chilies (not drained)
4 ounces queso fresco, crumbled (see note)
1 1/2 cups shredded Mexican blend cheese (see note)
4 1/4 teaspoons taco seasoning (1 tablespoon + 1 1/4 teaspoons) (I used Siete brand (Spicy))
1 lime, juiced (you can add a little zest too)