Food Should Taste Good chips with Mexican Street Corn Dip recipe

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

  • Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
    Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
    Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
    Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
    Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips
    Fire Roasted Tomato and Poblano Dip with Grilled Shrimp by EastBurn paired with some Food Should Taste Good The Works! Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

  • Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
    Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips
  • Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!
    Sliders served with a side of Food Should Taste GoodSweet Potato Chips are a way to use these healthy gluten free chips as part of the main meal Eastburn Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers BBQ Tofu Slider with Fig Compote by EastBurn

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

  • 8 ounces of softened tofu or light cream cheese
  • 3 tablespoons olive oil mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
  • salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 3 cups corn kernels, either cut from the cob or thawed if previously frozen
  • 3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
  • 3 sliced green onions (2 in the dip, and 1 for garnish)
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

  1. In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
    Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn
  2. In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
    For my version of this Mexican Corn Dip recipe, make sure you char the corn by being patient before stirring After charring your corn slighly, continue with the Mexican corn dip by combining it with the creamy sauce you made earlier
  3. Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
  4. Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.
    Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I really like that these blue corn chips add a different color instead of traditional yellow or white corn.

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

Have you ever had or seen these chips before? Which type of chip or combo with the chip sounds most intriguing to you?

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Comments

  1. This all looks delicious! And those chip really are the bomb. Super good!

  2. I really like those blue corn chips. The dip sounds amazing to go with them. Also, I want to eat those fritters like now.

  3. Wow, some of those bites sound amazing. I’ll have to try these chips out.

  4. I love their chips!! The multigrain ones I think might be my favorite – I love the seeds in them. I like the idea of adding tofu to a dip, that’s creative and healthy because it adds protein, right?!

  5. That looks and sounds delicious! I might try it substituting the mayo with veganaise. Thanks for sharing the recipe, Pech!

Trackbacks

  1. […] recipe that I recall several of the reps from a Food Should Taste Good event mentioned came to mind. They had raved about one of the recipes on the website, a […]

  2. […] written about Food Should Taste Good chips before based on an event I attended and made a Mexican Street Corn dip with their Blue Corn Chips, and then again with a Caramelized Onion Jam and Goat Cheese with Sweet Potato […]

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