Description
This Mexican Street Corn Dip (Elote Dip) features an irresistible blend of creamy cheese, corn, and spices, making it perfect for appetizers, sides, or quick snacks. Enjoy it with tortilla chips or fresh veggies for a delicious treat.
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- juice of 1 lime
- 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
- 1 jalapeno pepper, chopped (optional)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, mix the cream cheese, sour cream, mayonnaise, minced garlic, lime juice, shredded cheese, and black pepper until well blended.
- Stir in the drained corn until it's evenly distributed throughout the mixture.
- Spread the corn dip mixture into a 1-quart baking dish and smooth it out.
- Bake for 20 minutes or until it is bubbly and heated through.
- Top with fresh cilantro and jalapeño before serving. Enjoy with tortilla chips or fresh veggies.
Notes
Feel free to adjust the jalapeño for desired heat levels.
For a richer flavor, try using cotija cheese instead of monterey jack.
This dip can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg