- Yield: 8 to 10 servings
- Prep Time:10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Tortilla Chips:
- 8 Frescados Garden Vegetable Wraps
- 2 tbsp vegetable oil
- 1 tbsp lime zest
- Sea salt
- 5 corn cobs, husked
- 1/4 cup mayonnaise
- 1/3 cup crumbled Cotija cheese or feta cheese
- 1/3 cup chopped green onions
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp ancho chili powder (approx.)
Tortilla Chips: Preheat oven to 350°F. Brush tortillas with oil; place in single layer on rimmed baking sheets. Sprinkle with lime zest and sea salt; bake for about 10 minutes or until crisp and golden. Break into pieces.
Dip: Preheat grill to medium-high heat; grease grate well. Grill corn, turning occasionally, for 8 to 10 minutes or until lightly browned all over; let cool.
Cut away kernels from cobs and place in bowl; stir in mayonnaise, 1/4 cup (60 mL) of the cheese, 1/4 cup (60 mL) of the green onions, lime juice, cilantro and chili powder, adding more chili powder if desired. Top with remaining cheese and onions. Serve immediately with chips.
Per 1/10 recipe