Roasted corn, cotija & white cheddar cheese and Campbell's® Culinary Reserve Mexican Street Corn accented with fresh cilantro & lime round out this incredible dip. A perfect pairing with blue corn tortilla chips.
- Total time: 20 minutes
- Servings:
24
| Ingredient | Weight | Measure |
|---|
| Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds | | 1 pouch |
| frozen whole kernel corn , thawed | 14.0 oz. | 3 cup |
| cotija cheese | 8.0 oz. | 1 cup |
| lime juice | | 0.25 cup |
| chili powder | | 1 tbsp. |
| cilantro , minced | | 3 tbsp. |
| white Cheddar cheese , shredded | 8.0 oz. | 2 cup |
| spring onions (scallions) , sliced thick | 2.0 oz. | 1 cup |
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally.
2. Heat a large skillet over high heat. Add corn and cook until it starts to brown.
3. Add soup to corn mixture. Continue to simmer another 5 minutes.
4. Add cheese, lime juice and chili powder. Stir.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using an 8 fl. oz. ladle, portion 1 cup of corn mixture into bowls. Garnish with minced cilantro. Serve immediately.
Roasted corn, cotija & white cheddar cheese and Campbell's® Culinary Reserve Mexican Street Corn accented with fresh cilantro & lime round out this incredible dip. A perfect pairing with blue corn tortilla chips.
- Total time: 20 minutes
- Servings: 24
| Ingredient | Weight | Measure |
|---|
| Campbell's® Culinary Reserve Mexican Street Corn , 4 pounds | | 1 pouch |
| frozen whole kernel corn , thawed | 14.0 oz. | 3 cup |
| cotija cheese | 8.0 oz. | 1 cup |
| lime juice | | 0.25 cup |
| chili powder | | 1 tbsp. |
| cilantro , minced | | 3 tbsp. |
| white Cheddar cheese , shredded | 8.0 oz. | 2 cup |
| spring onions (scallions) , sliced thick | 2.0 oz. | 1 cup |
1. Pour Campbell's® Culinary Reserve Mexican Street Corn into a sauce pot. Simmer for 10 minutes, stirring occasionally.
2. Heat a large skillet over high heat. Add corn and cook until it starts to brown.
3. Add soup to corn mixture. Continue to simmer another 5 minutes.
4. Add cheese, lime juice and chili powder. Stir.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using an 8 fl. oz. ladle, portion 1 cup of corn mixture into bowls. Garnish with minced cilantro. Serve immediately.
