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Corn Tomato Dip
Recipes
Corn Tomato Dip
4 servings
35 minutes total (Active 5 minutes)

Ingredients

  • 4 ears fresh corn
  • 1 large tomato
  • ½ cup artichoke spinach dip
  • 1 teaspoon jalapeño hot sauce
  • ⅓ cup light mayonnaise
  • ½ teaspoon kosher salt
  • ½ cup presliced green onions

Steps

    1. Remove husks/silks from corn. Stand each cob on end in large bowl, then slice downward to cut off corn kernels. Scrape with back of knife (or use a vegetable peeler) to remove fine bits of corn left on cob. Cut tomatoes in half; squeeze gently to remove most of the seeds, then dice tomato finely.
    2. Combine dip, hot sauce, mayonnaise, and salt in large bowl until well blended; stir in corn, tomatoes, and onions. Let stand 30 minutes for flavors to blend. Serve with tortilla chips or buttery flavor crackers.

Amount per ¼ recipe serving: Calories 270, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 470mg, Total Carb 34g, Fiber 4g, Sugars 7g, Protein 8g, Calc 10%, Vitamin A 15%, Vitamin C 40%, Iron 6%