Description
This Mexican Street Corn Dip (Elote Dip) boasts a gourmet touch with simple ingredients, including creamy cheeses and zesty lime. It makes for a delightful appetizer or snack that everyone will love, perfect for parties or game days!
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- juice from 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, blend the cream cheese, sour cream, mayonnaise, minced garlic, lime juice, shredded cheese, and black pepper until smooth.
- Gently fold in the drained corn until well mixed.
- Pour the mixture into a 1-quart baking dish and spread it evenly.
- Bake for 20 minutes or until bubbly and heated through.
- Top with chopped cilantro and jalapeño, if using. Serve immediately with tortilla chips, veggies, or bread.
Notes
Feel free to adjust the spice level by adding more or less jalapeno.
This dip can be made ahead of time; just bake before serving.
Can substitute with other cheeses like cheddar for different flavor profiles.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg