Description
This Mexican Street Corn Dip (Elote Dip) packs irresistible flavors with cream cheese, corn, and spices. Quick to prepare and ideal for parties or casual bites, it’s a favorite among food lovers!
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened
- 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, mix together the cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper until smooth.
- Fold in the corn, ensuring it's evenly incorporated.
- Pour the mixture into a 1-quart baking dish and smooth it out evenly.
- Bake for 20 minutes or until the dip is bubbly and heated through.
- Garnish with cilantro and jalapeño before serving. Enjoy with tortilla chips, veggies, or crackers.
Notes
You can use either monterey jack or cotija cheese for added flavor.
Adjust the black pepper and jalapeño to suit your heat preference.
Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg