Mexican Street Corn Dip with Avocado



  • 4 Flatout flatbreads*
  • 2 cups grilled corn kernels**
  • 1 avocado, finely chopped
  • 1/4 cup mayonnaise
  • 2 teaspoons sriracha
  • 1 teaspoon extra virgin olive oil
  • 1/2 lime, zested and juiced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ancho chile powder
  • Kosher salt
  • Queso Fresco, crumbled
  • Chives, chopped
  • Parsley, chopped


  1. Preheat oven to 375°F. Cut flatbreads into chip shapes and arrange in a single layer on baking sheets. Bake for 6-7 minutes, or until crispy (they will crisp up as they cool).
  2. In a small mixing bowl, combine mayonnaise, sriracha, olive oil, lime zest and juice, garlic powder, and ancho chile powder. Season generously with Kosher salt.
  3. Place corn kernels and avocado in a medium mixing bowl. Stir in sriracha mayo until just combined. Spoon into serving dish and top with Queso Fresco, chives, and parsley. Serve with flatbread chips and devour immediately!


*or tortilla chips
**if you can’t find fresh corn to grill, you can always use thawed frozen corn