Lightened Up Mexican Corn Dip with Avocado and Jalapeno

This Lightened Up Mexican Corn Dip recipe is big on flavor. Using Greek-style yogurt and avocado instead of mayo, this is as healthy as it is delicious. It makes a great side salad, too!

1 tablespoon grapeseed oil (or sub any neutral flavored oil)
5 cups of corn, cut from 5 cobs of corn (or sub frozen corn)
1 jalapeno pepper, minced (seeds removed if you don’t like it spicy)
2 garlic cloves, very finely minced
1 ripe avocado, diced
¼ cup each: minced red onion and chopped cilantro
3 tablespoons each: Greek-style yogurt and cojita or feta cheese
1 teaspoon chili powder
Juice from 1 lime
Sea salt, to taste

View the full recipe at The Endless Meal →