Baked Mexican Corn Dip with Homemade Tortilla Chips
This slightly spicy, creamy and cheesy dip is served with homemade tortilla chips – it’s sure to be a hit at any get-together..
Prep Time: 10 minutes Total Time: 35 minutes Serves: 4
4 small flour tortillas
1 tbsp vegetable oil
Mexican Corn Dip
2 cups frozen corn kernels, thawed
1 cup Gehl’s Queso Blanco Sauce
1 tsp finely grated lime zest
2 tbsp lime juice
1 tsp chopped jalapeño pepper
1/2 tsp ground cumin
1/2 tsp chili powder
1 tbsp sliced green onion
Tortilla Chips: Preheat oven to 375°F. Brush both sides of tortillas with oil; cut each tortilla into 12 wedges. Arrange in single layer on baking sheet; bake for 8 to 10 minutes or until crisp and golden brown.
Dip: Stir together corn, Queso Blanco Sauce, lime zest, lime juice, jalapeño, cumin and chilli powder. Transfer to 2-cup oven-safe dish. Bake for 15 to 20 minutes or until warmed through; broil for 2 to 3 minutes or until browned and bubbling. Sprinkle with green onion and serve with tortilla chips.