Mexican Street Corn Dip - Urban Meadow®

Mexican Street Corn Dip - Urban Meadow®

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yields

8

Directions

  1. To a large mixing bowl, mix corn, jalapeño, mayonnaise, sour cream, chili powder, garlic powder, lime, and half of the cilantro and cotija cheese. Stir until combined
  2. Garnish with remaining cotija cheese and cilantro. Sprinkle with additional chili powder (or chili-lime seasoning) and serve with your favorite potato chips
  3. To serve hot, preheat oven to 375°F. Prior to garnishing, add 1 cup Urban Meadow Shredded® Mexican Cheese Blend
  4. Bake for 15-20 minutes, or until dip is heated through and cheese has melted
  5. Garnish with seasoning and remaining cilantro. Serve immediately

Ingredients

  • 2 (10 Ounce) bags ea Urban Meadow® Frozen Cut Corn, defrosted
  • 1 ea jalapeño, deseeded & finely chopped
  • 3 tablespoon ea Urban Meadow® Mayonnaise
  • 3 tablespoon ea sour cream
  • 1 tablespoon ea chili powder or chili-lime seasoning
  • 1/2 teaspoon ea garlic powder
  • 1/2 teaspoon ea Urban Meadow® Salt
  • 2 tablespoons ea chopped cilantro
  • 1/2 cup ea cotija cheese, crumbled
  • 1 cup ea Urban Meadow® Shredded Mexican Cheese Blend (if serving hot)