Ingredients:
- 1 1/2 lbs. frozen corn
- 1 large red pepper, diced
- 1 large green pepper, diced
- 1/2 tsp. sea salt, plus more to taste
- 1 tsp. ground cumin
- 3 tbsp. olive oil
- 2 tbsp. chipotles in adobo, chopped fine
- 1/2 c. sour cream
- 1/4 c. feta crumbled
- 1/2 c. mayonnaise
- Juice of 2 limes
- 1 garlic clove, minced
- 1 tsp. chili powder
- 1/4 c. cilantro, chopped
- 2 tbsp. scallions, sliced very thin
Instructions:
- Preheat oven 425 degrees.
- Line a cookie sheet with foil and spray with cooking spray or coat with oil to prevent sticking.
- Mix corn, peppers, 1/2 tsp. salt, cumin, olive oil and chipotles and spread evenly on the sheet pan.
- Roast in the oven for 8 to 10 minutes.
- Meanwhile combine remaining eight ingredients in a bowl. Taste and check for seasoning. Add more salt if needed.
- When corn is done, pour sauce mixture over hot corn and serve while warm.