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Corn Dip


Corn Dip recipe from Holly Clegg

A quick and easy, economical dip that's creamy, crunchy, and spicy in each bite.

Makes 10 (1/4 cup) servings


1 tablespoon olive oil

2 cups frozen corn, thawed

1/2 cup chopped onion

1/3 cup chopped red bell pepper

1/2 cup chopped green onions

2 tablespoons chopped jalapeño (found in jar)

2 tablespoons light mayonnaise

1/3 cup nonfat sour cream

2/3 cup shredded reduced-fat sharp Cheddar cheese

Salt and pepper to taste

1. In large nonstick skillet, heat oil and add corn cooking over medium heat, stirring until golden brown, about 5 minutes.

2. Add onion and pepper, sauté until tender, 3-4 minutes.

3. Add green onions, jalapeño, mayonnaise, sour cream and cheese, stirring until heated and bubbly; cheese is melted. Season to taste.

Nutritional info per serving:

Calories 89, Calories from Fat 39%, Fat 4g, Saturated Fat 1g, Cholesterol 7mg, Sodium 108mg, Carbohydrates 11g, Dietary Fiber 1g, Total Sugars 3g, Protein 4g, Dietary Exchanges: 1/2 starch, 1 fat

Terrific Tip: If making ahead of time, refrigerate and reheat in microwave until heated.

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