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LaLa® Chipotle Street Corn Dip

Serves 8
Prep Time 15 mins
Cook Time 10 mins

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

Preparation

  1. Preheat oven to 350ºF.
  2. Heat a large sauté pan over high heat until pan begins to smoke.
  3. 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.
  4. 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.
  5. Transfer corn mixture into a large baking dish and cover with foil. Bake for 10-15 minutes or until mixture is hot and bubbly.
  6. Once done, remove from oven and top with the Tajin, cilantro, cotija cheese and serve with tortilla chips and lime wedges.
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