Description
This Mexican Street Corn Dip (Elote Dip) features a delightful blend of cream cheese, sour cream, and spices, delivering a flavor-packed experience perfect for parties or a tasty snack at home.
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 (or to taste)
- 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, combine the cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper, mixing until well blended.
- Fold in the drained corn until it is evenly mixed in the dip.
- Transfer this mixture to a 1-quart baking dish, spreading it out evenly.
- Bake for 20 minutes, or until the dip is bubbly and heated through.
- Once baked, top with cilantro and jalapeño if desired. Serve warm with tortilla chips, veggies, baguette slices, or crackers.
Notes
For added spice, include more jalapeño to taste.
This dip can be served warm or at room temperature.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg