Mexican Corn Dip

• 3 ears of Corn
• 2 Mini Peppers
• 2 Green Onions
• 1 Jalapeno
• 1/4 cup chopped Cilantro
• 1/4 cup shredded Cheddar Cheese, Fat-free
• 4 oz Fat Free Cream Cheese
• 1/4 cup Nonfat Plain Greek Yogurt
• 2 Tbsp Light Mayo
• Salt And Pepper To Taste

1. You can use fresh, frozen, or canned corn for this recipe.
2. Using fresh, cook until done, allow to cool, and then cut off the cob.
3. Finely chop peppers, onions, jalapeño, and cilantro.
4. Combine cream cheese, yogurt, and mayo in a small bowl - you can heat the cream cheese in the microwave for 30 seconds if you need to soften it.
5. Combine all ingredients and refrigerate for at least 30 min before serving.

Enjoy!

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