Preheat oven to 425 degrees. Place garlic bread halves in a large rimmed baking pan with cut sides up. Bake for 15 to 20 minutes or until edges are golden brown.
This immensely popular vegetarian Mexican street food can be enjoyed anytime, thanks to a few helpful ingredients from Hy-Vee.
Servings and Ingredients
|1 (20-oz.) loaf Hy-Vee Baking Stone Bread heat and eat garlic bread, split|
|1 (15.25-oz.) can That’s Smart! whole kernel golden corn, drained and rinsed|
|1 large poblano pepper, stemmed, seeded and chopped*|
|1 (10-oz.) container Hy-Vee street corn dip|
|1 tbsp. Hy-Vee light sour cream|
|1 tbsp. Hy-Vee mayonnaise|
|1 ½ tsp. fresh lime juice|
|¼ c. jarred pickled red onions, drained|
|2 tbsp. crumbled Cotija cheese|
|¼ tsp. Hy-Vee cayenne pepper|
|Fresh cilantro, for garnish|
|Lime wedges, for serving|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large, rimmed baking pan
- Large nonstick skillet
- Small bowl
Meanwhile, spray a large nonstick skillet with nonstick spray. Add corn and poblano pepper; cook over medium heat for 4 to 5 minutes or until lightly charred, stirring frequently.
Spread street corn dip onto cut sides of toasted garlic bread. Top evenly with corn mixture. Bake for 3 to 5 minutes or until heated through.
Combine sour cream, mayonnaise and lime juice in a small bowl. Drizzle over garlic bread. Top evenly with pickled onions and Cotija cheese; sprinkle with cayenne pepper. Garnish with cilantro, if desired. Cut into slices; serve with lime wedges.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 10mg
- Sodium: 490mg
- Total Carbohydrates: 26g
- Protein: 5g