Chipotle Mexican Street Corn Dip With Goat Cheese

• 3 medium ears sweet corn
• 1 tablespoon olive oil
• 1 cup crumbled goat cheese
• 3/4 cup mayonnaise
• 1 can (4 ounces) chopped green chiles
• 1 jar (4 ounces) diced pimientos, drained
• 2 green onions, chopped
• 2 tablespoons finely chopped chipotle peppers in adobo sauce
• 1 tablespoon minced fresh cilantro
• 1 to 2 tablespoons lime juice
• 1-1/2 teaspoons grated lime zest
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Tortilla chips

1. Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly.
2. Preheat oven to 350u0b0. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

ears sweet corn, olive oil, goat cheese, mayonnaise, green chiles, pimientos, green onions, peppers, fresh cilantro, lime juice, lime zest, ground cumin, chili powder, tortilla chips

Taken from www.tasteofhome.com/recipes/chipotle-mexican-street-corn-dip-with-goat-cheese/ (may not work)