Let's whip it up
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The spicy flavors of fresh Mexican street corn stand out over creamy avocado in this layered dip. Make the corn mixture up to two days ahead for a delicious party appetizer.
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Cut kernels off ear of corn. (See Tip.) Combine corn kernels with cilantro, jalapeños, chipotle powder, 2 Tbsp. cheese, 1 tsp. lime zest and 1-1/2 tsp. lime juice. Refrigerate until ready to use.
Mash avocado in medium bowl. Add sour cream, mayonnaise, dry seasonings, and remaining lime zest and juice; mix well.
Spread avocado mixture onto bottom of serving dish; top with corn mixture and remaining cheese.
Serve with WHEAT THINS.
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