Charred Corn Protein Dip

Name: Charred Corn Protein Dip
Yield: 4 servings
Ingredients: 400 g no-salt-added corn, drained; 800 g plain nonfat Greek yogurt; 100 g avocado; 200 g diced pepper and onion; Lime juice, cilantro and salt-free chili powder to taste.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Charred Corn Protein Dip

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

256calories

25.1g protein

30.8g carbs

5.8g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g no-salt-added corn, drained
800 g plain nonfat Greek yogurt
100 g avocado
200 g diced pepper and onion
Lime juice, cilantro and salt-free chili powder to taste.

Cooking instructions

Char corn in a nonstick pan. Cool, then mix with yogurt, diced avocado and vegetables. Divide into four portions. Serve as a dip or with a protein; side is not included in macros.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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