April Recipes

Mexican Street Corn Dip

Vegetarian Badge
Bowl of Mexican Street Corn Dip
Hands On:
15 minutes
Total Time:
30 minutes


  • ½ cup Hy-Vee sour cream
  • 2 tbsp fresh lime juice
  • 2 clove(s) garlic, minced
  • 1 tsp chipotle chili powder
  • ½ (32-oz.) pkg. Hy-Vee queso blanco pasteurized cheese product, cut into ½ inch pieces
  • 2 (11-oz. each) cans Hy-Vee Mexican-style corn, drained
  • 1 cup Cotija cheese, crumbled and divided
  • 2 fresh jalapeño peppers, seeded and finely chopped; plus additional sliced for garnish
  • Hy-Vee tortilla chips, for serving
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Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with nonstick spray. Stir together sour cream, lime juice, garlic, and chipotle chile powder in a large bowl. Add queso blanco pieces. Stir in canned corn, ¾ cup Cotija cheese, and jalapeno peppers. Spread evenly into prepared pie plate.
Bake 18 to 20 minutes or until hot and bubbly. Sprinkle with additional ¼ cup Cotija cheese. Garnish with fresh cilantro and sliced jalapeños, if desired. Serve with tortilla chips, if desired.

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