LALA® Chipotle Street Corn Dip

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.

LEVEL: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
SERVES: 8

INGREDIENTS
  • 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
DIRECTIONS

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.