A hand selecting a piece of Elote Garlic Bread with Pickled Onions

Hands On:

35 minutes

Total Time:

35 minutes

Serves:

Ingredients

1 (20-oz.) loaf Hy-Vee Baking Stone Bread heat and eat garlic bread, split
1 (15.25-oz.) can That’s Smart! whole kernel golden corn, drained and rinsed
1 large poblano pepper, stemmed, seeded and chopped
1 (10-oz.) container Hy-Vee street corn dip
1 tbsp Hy-Vee light sour cream
1 tbsp Hy-Vee mayonnaise
1 ½ tsp fresh lime juice
¼ cup jarred pickled red onions, drained
2 tbsp crumbled Cotija cheese
¼ tsp Hy-Vee cayenne pepper
Fresh cilantro, for garnish
Lime wedges, for serving

Add Ingredients to Cart

Preparation

Preheat oven to 425°. Place garlic bread halves in a large rimmed baking pan with cut sides up. Bake for 15 to 20 minutes or until edges are golden brown.

Meanwhile, spray a large nonstick skillet with nonstick spray. Add corn and poblano pepper; cook over medium heat for 4 to 5 minutes or until lightly charred, stirring frequently.

Spread street corn dip onto cut sides of toasted garlic bread. Top evenly with corn mixture. Bake for 3 to 5 minutes or until heated through.

Combine sour cream, mayonnaise and lime juice in a small bowl. Drizzle over garlic bread. Top evenly with pickled onions and Cotija cheese; sprinkle with cayenne pepper. Garnish with cilantro, if desired. Cut into slices; serve with lime wedges.

Nutrition Facts

Serves: 12

Amount Per Serving
Calories:		22
% Daily Value*
Total Fat: 1g		2%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 1mg		0%
Sodium: 41mg		2%
Total Carbohydrate: 2g		1%
	Dietary Fiber: 0g	1%
	Sugars: 0g	1%
Protein: 0g		1%