All Recipes

Mexican Street Corn Dip with Baked Tortillas

Prep

0-15 mins

Total

40 MIN

Servings

8 Servings

For your next party or get-together, try preparing this amazing corn dip. Then, finish it off with our delicious homemade baked tortilla chips.

Ingredients

  • 1/2

    cup

    Renée's Classic Ranch Dressing

  • 3

    green onions, finely chopped, divided

  • 3

    tbsp

    finely chopped fresh cilantro, divided

  • 2

    tbsp

    fresh lime juice

  • 1

    tsp

    chili powder

  • 1/2

    tsp

    ground cumin

  • 1-1/2

    cups

    frozen corn, thawed

  • 1/2

    cup

    crumbled feta cheese with garlic and herbs, divided

  • 4

    small

    flour tortillas, each cut into 8 wedges

  • 1

    tbsp

    olive oil

  • -

    dash

    ground black pepper

Instructions

  1. Step 1

    Mix dressing, half the onions, 2 Tbsp. cilantro, lime juice, chili powder and cumin in medium bowl until blended. Add corn and half the cheese; mix well. Spoon into serving bowl; top with remaining cheese, onions and cilantro. Refrigerate until ready to serve.

  2. Step 2

    Heat oven to 400ºF. Cover rimmed baking sheet with parchment. Toss tortilla wedges with oil and pepper in medium bowl. Spread onto prepared baking sheet.

  3. Step 3

    Bake 8 to 10 min. or until crisp and lightly browned. Cool completely.

  4. Step 4

    Serve corn dip with tortilla chips.

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