Mexican Street Corn Salad Inspired Dip (Added Protein!)

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mexican street corn salad inspired dip (added protein!)

this mexican street corn salad inspired dip is a fresh, flavorful twist on a beloved dish that takes its inspiration from the classic mexican street corn, or elote.

elote is often made with grilled corn, coated in a rich mixture of mayo, lime, chili powder, cotija cheese, and cilantro.

while this dip takes a similar flavor profile, it adds a protein boost with greek yogurt and cottage cheese!

the concept of elote itself has deep roots in mexican street food culture, where corn is often enjoyed as a street snack.

my version isn’t meant to recreate elote exactly, but instead to offer a lighter, protein-packed alternative that’s still full of the delicious flavors we all love from the traditional dish.

taste and texture

this dip has the perfect balance of creamy, savory, and spicy.

the corn is roasted to give it a slight char and smokiness, while the greek yogurt and cottage cheese blend together to create a smooth, tangy base.

the bite of fresh jalapeño and crunchy red onion bring in some nice texture and spice, while the cotija cheese adds that perfect salty, crumbly bite.

the flavors are bright, with a refreshing kick from lime juice and cilantro, and a little smoky warmth from paprika and chili powder.

the dip is creamy without being heavy, and the combination of fresh ingredients keeps it vibrant and light.

serving suggestions

this dip is a great appetizer or snack, and it pairs perfectly with tortilla chips for scooping.

but you can also serve it as a topping for tacos, burritos, or even grilled veggies.

you could also add it to a salad for a creamy, flavorful dressing.

if you’re looking for something a bit heartier, consider serving it with your protein of choice or as a side dish at your next summer get together.

it’s versatile enough to fit many meal plans or just as a tasty sidekick to your favorite mexican-inspired dishes.

storage

store any leftovers in an airtight container in the fridge.

the dip should keep for about 3-4 days. just give it a good stir before serving, as some of the ingredients may naturally separate after being stored.

if you need to keep it for a longer time, I recommend freezing the corn base (without the yogurt and cottage cheese) and mixing those ingredients in after thawing for the freshest taste.

if you like Mexican Street Corn Salad Inspired Dip (Added Protein!), you’ll also love these other recipes of mine!

Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!)

High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!)

Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus

Veggie-Packed Protein Snacking Biscuits

Healthy and Delicious Sweet Potato Nacho Salad

Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

Cheesy Everything But the Bagel Quinoa Flourless “Breadsticks”

Meal Prep Healthy Seed Bread (Plant-Based + Gluten-Free)High Protein Plant-Based Snacking Salad

Summer Girl Salsa

Delicious and Nutrient-Rich: Antioxidant-Packed Hummus

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

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