Categories: Dips- Spreads-Cheeseballs

Ingredients

• 1 (14 1/2 oz.) pkg. frozen corn
• 2 Tbsp. vegetable oil
• 1/2 tsp. salt
• 1/4 cup light mayonnaise
• 1/4 cup light sour cream
• 1/4 cup, plus 2 Tbsp. crumbled Queso fresco
• 1/2 tsp. chili powder
• Juice of 1 large lime

Directions

1. Preheat oven to 450 degrees. Spread corn in an even layer on a large baking sheet coated with cooking spray, drizzle with oil and sprinkle with salt; toss to coat. Roast 15 minutes or until slightly browned.
2. Combine mayonnaise, sour cream, 1/4 cup Queso fresco, chili powder and lime juice with corn in a 1 to 1 1/2-quart baking dish coated with cooking spray and top with remaining

3. Queso fresco. Bake 15 minutes or until top begins to brown. Serve with tortilla chips.

4. makes about 2 cups

5. This is adapted from elote, Mexican street corn

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