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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 22
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
100 Calories per serving
1/4 cup
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 20mg
- Sodium: 420mg
- Total Carbohydrates: 7g
- Protein: 5g
Daily Values
0%
Iron 0%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 2%