Pan-roasted corn kernels tossed in a rich crema mexicana (Mexican style sour cream) & mayo base infused with chipotle in adobo and shredded cheddar jack cheese. Baked until hot & bubbly and garnished with Tajin, cilantro, cotija cheese and served with tortilla chips.
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 tbsp. Vegetable Oil
- 6 cups Corn Kernels, frozen
- ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
- ½ cup Mayo
- ¼ cup Chipotle Peppers in Adobo, chopped
- 1 tbsp. Kosher salt
- 2 cups Cheddar Jack Cheese, shredded
- ½ cup Cotija cheese, crumbled
- 2 tbsp. Tajin
- 1 tbsp. Cilantro, chopped
- 1 bag Tortilla chips
- 2 each Lime wedges
Preheat oven to 350ºF.
Heat a large sauté pan over high heat until pan begins to smoke.
Turn off heat and add vegetable oil and corn kernels into pan. Turn heat back on and sauté for 3-4 minutes or until kernels begin to brown. Constantly stir to avoid burning.
Once cooked, place into a large bowl and stir in the sour cream, mayo, chipotle peppers, Kosher salt, and the cheddar jack until well combined.
Transfer corn mixture into a large baking dish and cover with foil. Bake for 10-15 minutes or until mixture is hot and bubbly.
Once done, remove from oven and top with the Tajin, cilantro, cotija cheese and serve with tortilla chips and lime wedges.