Roasted Corn Cheese Dip
Inspired by queso fundido--melted Mexican cheese dip--this corn and warm Cheddar cheese dip is great with toasted baguette.
Source: EatingWell Magazine, July/August 2012
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
How to Remove Corn Kernels
Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
156 calories; protein 7.5g; carbohydrates 7.7g; dietary fiber 0.7g; sugars 2.9g; fat 11.2g; saturated fat 6.2g; cholesterol 33.3mg; vitamin a iu 422.4IU; vitamin c 2.5mg; folate 22.8mcg; calcium 150.4mg; iron 0.2mg; magnesium 20.4mg; potassium 141.3mg; sodium 190.3mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 1 high-fat meat
