Corn Queso Dip
32 oz frozen corn
2/3 c. mayonnaise
2/3 c. sour cream
8 oz queso fresco, crumbled and divided
1 1/2 t. chili powder, divided
1 t. garlic powder
1/2 t. salt
3 T. cilantro, chopped
juice from 1 lime
Mix together corn (no need to defrost), mayo, sour cream, 4 oz. queso fresco, 1 t. chili powder, garlic powder, salt. Spread mixture into a greased 9x13 casserole dish. Sprinkle with remaining 1/2 t. chili powder. Bake at 350 degrees until bubbly, about 30 minutes if corn was frozen. Remove from oven and while still hot, sprinkle with remaining cheese, cilantro and fresh lime juice. Serve warm with torilla chips.
