Inspired by the popular Mexican street corn snack, “elote,” this warm and cheesy dip is a perfect sharing appetizer packed with heat and flavour. Serve with tortilla chips.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Heat oil in large skillet or saucepan set over medium heat; sauté onion, jalapeño and garlic for about 5 minutes or until tender and fragrant. Stir in soup and milk; simmer for 8 to 10 minutes or until slightly thickened and heated through.|
|2. Stir together the soup mixture, cream cheese, Tex-Mex cheese, corn kernels, lime juice, 1/4 cup (60 mL/0.5 oz) green onion, 1/4 cup (60 mL/0.5 oz) cilantro, chili powder, paprika, cumin and salt until well combined.|
|3. Preheat oven to 375°F (190°C). Divide mixture among twelve 1 cup (250 mL/8 oz) ovenproof baking dishes. Bake for 22 to 25 minutes or until golden and bubbly at edges. Sprinkle with 1 tsp (5 mL/0.1 oz) each green onion and cilantro.|