Mexican Street Corn Dip

Recipe

Appetizer
Mexican Street Corn Dip

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

22
Servings
15min
Prep
30min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 22
QuantityIngredientAdd
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

  1. 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.

  2. 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%