Description
This Mexican Street Corn Dip (Elote Dip) bursts with delightful flavors from creamy cheeses and sweet corn. Perfect for parties or a cozy night in, it’s simple to make and absolutely irresistible!
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- juice of 1 lime, freshly squeezed
- 1 cup monterey jack cheese or cotija cheese, shredded or crumbled
- ¼ teaspoon ground black pepper
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- jalapeno pepper, chopped (optional)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper until well combined.
- Gently fold in the drained corn until the mixture is evenly distributed.
- Transfer the mixture to a 1-quart baking dish and spread it out evenly.
- Bake for 20 minutes or until the dip is bubbly and heated through.
- Once baked, top with cilantro and jalapeño if desired. Serve warm with tortilla chips, veggies, baguette slices, or crackers.
Notes
Feel free to adjust the spice level by adding more or less jalapeño pepper.
Cotija cheese offers a traditional touch, but Monterey Jack is a great substitute.
Serve with fresh ingredients like tortilla chips or crunchy veggies for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg