Street Corn with Crunch Master Avocado Toast

You know I am all about anti-inflammatory snacks, and you also know I like a good party. #ad Let’s host the best Cinco de Mayo gathering with Crunchmaster Avocado Toast crackers.

Prep:
10
minutes
Cook:
5
minutes
TOtal:
15
minutes

Ingredients

  • 2 cups fresh corn kernels (about four cobs)
  • ¼ cup greek yogurt sour cream
  • ½ cup cotija cheese*
  • ¼ cup cilantro, chopped
  • Two green onion stalks, thinly sliced
  • One lime, juiced
  • ½ tsp chili powder
  • ¼ tsp salt
  • Black pepper, to taste

Instructions

  1. Spray the pan with non-stick cooking spray and add your corn. Sauté until hot and until the kernels have slightly browned. (About 2-3 minutes.) Then pour your kernels into a large bowl and let them cool slightly.
  2. Next, add your green chiles, sour cream, cotija, cilantro, green onion, chili powder, salt, and pepper to the bowl with your corn and mix. Then squeeze your lime juice over the top and mix again. Taste and adjust the seasonings if needed.
  3. Cover and place the dip in the fridge to chill for 30 minutes to -1 hour. Then serve with your Avocado Toast Crackers!