Street Corn Dip with LAY'S® Wavy Hickory BBQ
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Prep Time:
15 min
Cook Time:
45 min
Total Time:
60 min
Servings:
12
This creamy street corn dip combines grilled corn, cheeses, and spices, baked until bubbly, and is perfectly paired with LAY'S® Wavy Hickory BBQ Flavored Potato Chips for a smoky, savory appetizer.
Ingredients
Instructions
Step
1
Preheat grill to medium-high heat.
Step
2
Prepare the corn by pulling the husks away from the cob and removing the silks. Grill the corn until lightly charred and tender.
Step
3
Once cooked, remove from the grill and allow to cool slightly before carefully cutting the kernels away from the cob. (*Alternatively, you can replace the grilled corn with canned, drained corn kernels.)
Step
4
In a bowl, add the kernels, softened cream cheese, mayo, crema, shredded cheese, 1/4 cup Cotija, chopped jalapeños, lime juice, garlic powder, and chili powder. Mix well to combine.
Step
5
Transfer into a 10 inch cast iron skillet or similar heat-safe dish, and smoke at 300°F for 30-40 minutes or until the dip reaches your desired level of smokiness, or bake in a 375°F oven until warm and bubbly.
Step
6
Carefully remove from the heat, stir in 1/4 cup chopped cilantro and garnish with a sprinkle of chili lime seasoning, remaining Cotija, drizzle of hot sauce, and fresh cilantro sprigs.
Step
7
Serve with LAY'S® Wavy Hickory BBQ potato chips for delicious dipping!
