Wheat Thins Quinoa-Street Corn Dip

Wheat Thins Quinoa-Street Corn Dip

Prep time30 min
Total time1hr 30min
ServingsMakes 3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each.
  • 1 cup cooked tri-colour quinoa
  • 1 ear corn on the cob, grilled, kernels removed from cob
  • 1 tomato, seeded, chopped
  • ½ red pepper, chopped
  • ½ fresh jalapeño pepper, seeded, finely chopped
  • 2 green onions, chopped
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. EACH light mayonnaise and extra virgin olive oil
  • Zest and juice from 1 lime
  • 1 clove garlic, minced
  • ½ tsp. ground cumin
  • ½ avocado, chopped
  • 2 Tbsp. crumbled Cotija cheese
  • Wheat Thins Crackers
  • Combine quinoa, corn, tomatoes, peppers and onions in large bowl.
  • Mix cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.
  • Refrigerate 1 hour.
  • Stir in avocados, then top with cheese before serving with the crackers.
Recipe Tips
  • Food Facts
    You will need to cook 1/3 cup quinoa in 2/3 cup water to get the 1 cup measure of cooked quinoa needed to prepare this delicious dip.
  • How to Grill the Corn
    Remove husks and silk from 1 ear of corn. Heat barbecue (or grill pan for indoor cooking) on medium-high heat. Place corn on barbecue grate and grill 10 min. or until corn is evenly grill marked and kernels are tender, turning occasionally. Cool completely before cutting kernels off ear of corn. You should get about 1 cup corn kernels from 1 medium ear of corn.
  • Substitute
    Substitute crumbled queso blanco, crumbled feta cheese or shredded Parmesan cheese for the Cotija cheese.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 6g 
   Saturated 1g 
Cholesterol 0mg 
Sodium 130mg 
Carbohydrate 17g 
   Dietary fiber 1g 
   Sugars 2g 
Protein 2g 
Vitamin A2 %DV
Vitamin C10 %DV
Calcium2 %DV
Iron10 %DV
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