Our Recipes

Mexican Street Corn Dip with Lime Baked Tortilla Chips

  • Yield: 8 to 10 servings
  • Prep Time:10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


  • Tortilla Chips:
  • 8 Frescados Garden Vegetable Wraps
  • 2 tbsp vegetable oil
  • 1 tbsp lime zest
  • Sea salt
  • Dip:
  • 5 corn cobs, husked
  • 1/4 cup mayonnaise
  • 1/3 cup crumbled Cotija cheese or feta cheese
  • 1/3 cup chopped green onions
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ancho chili powder (approx.)


Tortilla Chips: Preheat oven to 350°F. Brush tortillas with oil; place in single layer on rimmed baking sheets. Sprinkle with lime zest and sea salt; bake for about 10 minutes or until crisp and golden. Break into pieces.

Dip: Preheat grill to medium-high heat; grease grate well. Grill corn, turning occasionally, for 8 to 10 minutes or until lightly browned all over; let cool.

Cut away kernels from cobs and place in bowl; stir in mayonnaise, 1/4 cup (60 mL) of the cheese, 1/4 cup (60 mL) of the green onions, lime juice, cilantro and chili powder, adding more chili powder if desired. Top with remaining cheese and onions. Serve immediately with chips.

Nutritional Info

Per 1/10 recipe
Calories 340
Fat 15g
Cholesterol 5mg
Sodium 660mg
Carbohydrate 44g
Fiber 3g
Sugars 4g
Protein 8g