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.
