Lala Chipotle Street Corn Dip

Flaky empanada dough filled with crumbled chorizo, sautéed onions, cheese and crispy potatoes. Baked until golden brown and served with a lime crema.

Product Name: LALA® Crema Mexicana

  • PREP TIME: 15 Minutes
  • COOK TIME: 10 Minutes
  • SERVES: 8


  • 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 LALA® Crema Mexicana, 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.