Description
Mexican Street Corn Dip (Elote Dip) features a creamy blend of flavors with corn, cheese, and spices. This easy-to-make dip is perfect for parties or a cozy night in, served with your favorite chips or veggies.
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened
- 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 (or to taste)
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly combined.
- Fold in drained corn until evenly distributed.
- Transfer the corn dip mixture into a 1-quart baking dish and spread evenly.
- Bake for 20 minutes until bubbly and heated through.
- Sprinkle with cilantro and jalapeño on top. Serve immediately with tortilla chips, veggies, baguette slices, or crackers.
Notes
Feel free to adjust the level of spiciness by adding more or less jalapeño.
Substitute with vegan cream cheese and sour cream for a dairy-free option.
For an extra flavor kick, add some chili powder or smoked paprika.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 223
- Sugar: 2g
- Sodium: 387mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 38mg