Description
This Mexican Street Corn Dip (Elote Dip) is a must-try! It’s creamy, cheesy, and packed with sweet corn and fresh cilantro. Perfect for snacks or gatherings, this easy recipe promises to impress with quick preparation and vibrant flavors.
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened at room temperature
- 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
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper until smooth and combined.
- Gently fold in the drained corn until evenly mixed.
- Pour the mixture into a 1-quart baking dish and smooth the top.
- Bake for 20 minutes or until the dip is bubbly and heated through.
- Garnish with fresh cilantro and jalapeño, if using. Serve hot with tortilla chips, veggies, baguette slices, or crackers.
Notes
Feel free to adjust the spices to your preference.
This dip can be prepared a day in advance and baked just before serving.
For a smoky flavor, try adding some smoked paprika.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg