High-Protein Mexican Street Corn Dip
Ingredients:
3 C grilled sweet corn, shaved (about 6 ears)
3 TBS olive oil
½ C red onion, diced
2 cloves garlic, chopped
1 TBS jalapeño, seeds removed & diced
1 TBS chili powder
½ tsp sea salt
1 TBS Dr. Kellyann Mexican Tortilla Bone Broth Powder
1 lime, juiced
½ C Greek yogurt
1 C cottage cheese
2 TBS cilantro, chopped
Directions:
Lightly brush sweet corn with 1 TBS olive oil and grill over medium heat for 1-2 minutes per side, until slightly charred.
Remove from the grill and allow to cool, then shave the sweet corn into a mixing bowl, set aside.
In a skillet over medium heat, add 2 TBS olive oil, onion, garlic, jalapeño, bone broth and seasonings, then sauté for 3-4 minutes, stirring frequently, until the veggies are tender and the onions are translucent.
Remove from the heat and add the corn.
Add lime, Greek yogurt, cottage cheese, and mix until well combined.
Fold in cilantro and serve garnished with extra seasoning, and enjoy with gluten-free tortilla chips, sliced cucumbers, or carrots.
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