February Recipes

Elote Garlic Bread with Pickled Onions

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A hand selecting a piece of Elote Garlic Bread with Pickled Onions
Hands On:
35 minutes
Total Time:
35 minutes


  • 1 (20-oz.) loaf Hy-Vee Baking Stone Bread heat and eat garlic bread, split
  • 1 (15.25-oz.) can That’s Smart! whole kernel golden corn, drained and rinsed
  • 1 large poblano pepper, stemmed, seeded and chopped
  • 1 (10-oz.) container Hy-Vee street corn dip
  • 1 tbsp Hy-Vee light sour cream
  • 1 tbsp Hy-Vee mayonnaise
  • 1 ½ tsp fresh lime juice
  • ¼ cup jarred pickled red onions, drained
  • 2 tbsp crumbled Cotija cheese
  • ¼ tsp Hy-Vee cayenne pepper
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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Preheat oven to 425°. Place garlic bread halves in a large rimmed baking pan with cut sides up. Bake for 15 to 20 minutes or until edges are golden brown.
Meanwhile, spray a large nonstick skillet with nonstick spray. Add corn and poblano pepper; cook over medium heat for 4 to 5 minutes or until lightly charred, stirring frequently.
Spread street corn dip onto cut sides of toasted garlic bread. Top evenly with corn mixture. Bake for 3 to 5 minutes or until heated through.
Combine sour cream, mayonnaise and lime juice in a small bowl. Drizzle over garlic bread. Top evenly with pickled onions and Cotija cheese; sprinkle with cayenne pepper. Garnish with cilantro, if desired. Cut into slices; serve with lime wedges.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories: 22
% Daily Value*
Total Fat: 1g 2%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 1mg 0%
Sodium: 41mg 2%
Total Carbohydrate: 2g 1%
Dietary Fiber: 0g 1%
Sugars: 0g 1%
Protein: 0g 1%

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