@eatingbirdfood: Here’s my go-to dip for summer cookouts + parties = MEXICAN STREET CORN SALAD (ESQUITES) DIP. It’s super easy to make, flavorful, creamy and always a hit! 🌽☀️ Here is how to make it: ・16 oz bag frozen fire-roasted corn ・½ cup diced red onion ・1 jalapeño, seeded and diced (about 1 Tablespoon) ・2 cloves garlic, minced ・¼ cup cotija cheese, plus more for topping (feta or parmesan also work) ・2 Tbsp plain Greek yogurt ・2 Tbsp mayonnaise ・juice of 1 lime, about 2 Tablespoons ・½ teaspoon chili powder ・½ teaspoon paprika ・¼ teaspoon sea salt ・¼ teaspoon ground pepper ・⅓ cup chopped fresh cilantro, plus more for topping 1️⃣ Place frozen corn in a skillet over medium heat and cook until warm. Remove from heat and let cool. 3️⃣ Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine. 4️⃣ In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. 5️⃣ Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days. Macros: Calories: 185 | Carbs: 23g | Protein: 4g | Fat: 10g | Fiber: 3g #mexicanstreetcorndip #esquites #mexicanstreetcornsalad

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Monday 14 August 2023 20:22:14 GMT