Description
This Mexican Street Corn Dip (Elote Dip) is packed with irresistible flavors! Featuring creamy cheese, sweet corn, and a hint of lime, it’s perfect for gatherings or a cozy night in. Simple to prepare, this dip pairs wonderfully with chips and is a must-try for comfort food lovers.
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
- 1 jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until well combined. Gently fold in the drained corn until even.
- Pour the mixture into a 1-quart baking dish and spread it out evenly. Bake for 20 minutes until bubbly and hot.
- Top with chopped cilantro and jalapeño if desired. Serve hot with tortilla chips, veggies, or baguette slices.
Notes
Serve this dip hot for the best flavor and texture.
Make it spicier by adding more jalapeño or using pepper jack cheese.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg