All Recipes

Mexican Street Corn Dip with Baked Tortillas

Prep

0-15 mins

Total

40 MIN

Servings

8 Servings

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

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.

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.

Step 3

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

Step 4

Serve corn dip with tortilla chips.

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