Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degrees for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan;stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts but do not let it boil. Stir in lime juice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm and serve with Melta toast, crackers, or tortilla chips.
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