Description
This Mexican Street Corn Dip (Elote Dip) features rich cream cheese, sweet corn, and zesty lime. It’s a crowd-pleaser that’s simple to prepare—perfect for parties or a cozy night 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
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- 1 jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly combined and then fold in corn until evenly distributed.
- Transfer the corn dip mixture into a 1-quart baking dish and spread evenly. Bake for 20 minutes until bubbly and heated through.
- Sprinkle with cilantro and jalapeño on top. Serve immediately with tortilla chips, veggies, baguette slices, or crackers.
Notes
For a spicier version, include more jalapeno or add cayenne pepper to taste.
The dip can be made ahead of time and baked just before serving.
Use fresh corn in season for an even better flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg