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Recipes
Shopping list
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
- 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.
- 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%