Dia De Los Muertos Baby Corn Fingers

For Dia de Los Muertos, these Corn Fingers will be a hit! Reese Whole Pickled Baby Corn gets a spicy kick, cooled down with a yogurt and cheese topping, and finished with a squeeze of lime. Everyone will be able to grab their very own mini cob, with our canned Baby Corn that can even be enjoyed right out of the can!

Prep Time:

10 mins

Cook Time:

12 mins

Servings:

Ingredients:

3 jars Reese® pickled whole baby corn
6 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika powder
2 tsp ground cumin
1 tsp salt
1 cup mayonnaise
1 lime, juiced
1 tbsp cilantro, finely chopped
1/3 cup cotija cheese, crumbled

Directions:

1. Preheat oven to 400ºF and prepare a large baking sheet with parchment paper.

2. In a large bowl mix together the olive oil, garlic powder, paprika, cumin and salt.

3. Drain and pat dry the Reese® Pickled Whole Baby Corn then gently toss in the seasoned olive oil mixture to coat evenly.

4. Place the seasoned baby corn on the parchment lined baking sheet and roast for 10-12 minutes.

5. While the baby corn is roasting, mix together the mayonnaise, lime juice, and cilantro. Spoon the dipping sauce into a smaller bowl and place on a serving platter.

6. Next, add the roasted baby corn fingers to the serving platter and garnish with grated cotija cheese and chopped cilantro. Serve with lime wedges.

Recipe by Joni Gomes