Description
Mexican Street Corn Dip (Elote Dip) features a delightful mix of creamy cheeses and zesty lime, making it an irresistible snack for any gathering. Perfect for pairing with tortilla chips or veggies, this dip is simple to make and brings flavors that everyone loves.
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
- 1 jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly mixed. Fold in the drained corn until well distributed.
- Transfer the mixture into a 1-quart baking dish, spreading it evenly.
- Bake for 20 minutes until bubbly and heated through.
- Sprinkle with cilantro and optional jalapeno on top.
- Serve immediately with tortilla chips, veggies, baguette slices, or crackers.
Notes
For a spicier dip, add more jalapeno or use a spicier variety.
This dip can be made ahead of time and baked just before serving.
Garnish with additional cilantro for vibrant color.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg