Vita’s Mexican Street Corn Dip

1 – 19 oz. package frozen corn or 4 ears of corn roasted (with olive oil and sea salt)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Queso Fresco, melted or Cotija cheese, melted
1/2 teaspoon chili powder
1/4 chipotle chile pepper
*optional pinch of red pepper flakes
*optional chopped jalapeno peppers
1 tablespoon cilantro
1 juice of large lime

Preheat oven 450.  Spray large baking sheet coated with cooking spray.  Toss corn in the olive oil and sea salt.  Spread evenly on baking sheet.  Roast for about 25 minutes or until lightly browned — watch not to burn.

Combine mayo, sour cream, Queso Fresco or Cotija cheese, chili powders, cilantro and lime.  Spray a 1 1/ quart baking dish or pie pan with cooking spray.  Spread dip into dish. Bake at 450 for 15 mins until top begins to brown.

Serve with tortilla chips. Serves: 8