You might be surprised when you see the ingredients photo. You’ll notice that there isn’t a lime in it. When I think of recipes like this, I’m sure there is lime in it. Not this one. That’s one of her secrets. You use a lemon instead of a lime. The other ingredient you might not expect to see in a recipe like this is some baby mozzarella. The little bites of soft cheese make it extra special. I’m telling you, you aren’t going to be able to stay out of this stuff. It’s delicious and has all the colors of the rainbow. You’ll love the flavor and love getting all those good veggies into your diet.
Just typing this up is making me wish I had a bowl of it in my fridge right now. I can’t wait for you to give this delicious and healthy dip a try! Make sure to double the batch!
More Delicious Appetizers for Barbecues & Picnics
- Sun Dried Tomato Hummus
- Classic Chicken Salad with Grapes
- Party Meatballs
- Colombian Style Pico de Gallo {Aji Picante}
- Classic Deviled Egg Recipe
- Slow Cooker Little Smokies
STEP-BY-STEP PHOTOS FOR HOW TO MAKE JANETH’S CORN SALAD DIP
Tips for making Janeth’s Corn Salad Dip
- In a pinch, you can use frozen sweet corn in place of the corn on the cob.
- Instead of boiling the corn on the cob, cook the corn with this recipe: Perfect Microwaved Corn on the Cob.
- Before squeezing the juice out of the lemon, place it in the microwave for 10 seconds, and then roll it on the counter a few times. This makes it easier to squeeze the juice out.
- Use an electric food chopper and dice the red onion and cilantro together, making sure to only add the cilantro leaves and not the stems.
- Refrigerate the dip 30-60 minutes before serving so all the flavors can mingle together.
Chef’s Tools:
Popular Dip Recipes
- 2-3 ears of sweet corn, boiled and cut off the ear (approx. 2 cups)
- 2-3 Roma tomatoes, diced
- 1 bell pepper (I prefer red or orange.)
- 1 avocado, diced
- 1 very small red onion, diced small (about ¼-1/3 cup)
- 1 (8 ounce) ball of baby mozzarella, diced
- ¼ cup of chopped cilantro leaves
- 1 large lemon
- salt to taste
- In a medium-sized mixing bowl combine the corn kernels, diced bell pepper, diced tomatoes, diced avocado, diced red onion, diced baby mozzarella, and chopped cilantro.
- Next, squeeze the lemon juice (careful not to get any seeds in it) over everything, sprinkle with about ½ tsp of salt, and give a good stir to mix everything up. Taste and add more salt if needed.
- Refrigerate until ready to serve.
- *If possible, try to make it 30-60 minutes before serving so the flavors have time to marinate.
Sweet Bites
We’ve had this made by Janeth herself! Thank you so much for posting this. Can’t wait to try making it!
It’s the best, right! So glad you got to experience the real deal!