Preheat oven to 350 degrees. Spray a 9-inch deep-dish pie plate with nonstick spray. Stir together sour cream, lime juice, garlic, and chipotle chile powder in a large bowl. Add queso blanco pieces. Stir in canned corn, 3/4 cup Cotija cheese, and jalapeno peppers. Spread evenly into prepared pie plate.
This Mexican Street Corn Dip is a fiesta of flavor and perfect for a party! Your guests will be addicted to this cheesy app.
Servings and Ingredients
|½ c. Hy-Vee sour cream|
|2 tbsp. fresh lime juice|
|2 clove(s) garlic, minced|
|1 tsp. chipotle chili powder|
|½ (32-oz.) pkg. Hy-Vee queso blanco pasteurized cheese product, cut into 1/2 inch pieces|
|2 (11-oz. each) cans Hy-Vee Mexican-style corn, drained|
|1 c. Cotija cheese, crumbled and divided|
|2 fresh jalapeno peppers, seeded and finely chopped; plus additional sliced for garnish|
|Hy-Vee tortilla chips, for serving|
Things To Grab
- 9-inch deep-dish pie plate
- Hy-Vee nonstick cooking spray
- Large bowl
Bake 18 to 20 minutes or until hot and bubbly. Sprinkle with additional 1/4 cup Cotija cheese. Garnish with fresh cilantro and sliced jalapenos, if desired. Serve with tortilla chips, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 20mg
- Sodium: 420mg
- Total Carbohydrates: 7g
- Protein: 5g