Description
This Mexican Street Corn Dip (Elote Dip) offers irresistible flavors with creamy cheese, fresh corn, and zesty lime. It’s perfect for gatherings, quick dinners, or as comfort food, making it a must-try for those who love easy homemade dishes.
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 the oven to 350°F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Mix until well blended. Carefully fold in the corn until evenly combined.
- Pour the mixture into a 1-quart baking dish and spread it out evenly. Bake for 20 minutes or until bubbly and heated through.
- Garnish with cilantro and optional jalapeño. Serve hot with tortilla chips, veggies, baguette slices, or crackers.
Notes
Feel free to adjust the amount of jalapeño pepper based on your spice preference.
The dip can be made ahead of time and baked right before serving for convenience.
This dip pairs well with a variety of dippers, including chips and fresh vegetables.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg