Description
This Mexican Street Corn Dip (Elote Dip) is packed with flavors from cream cheese, corn, and spices. It’s an easy appetizer perfect for parties or a quick snack!
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
- jalapeno pepper, chopped (optional)
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper. Stir until evenly combined.
- Fold in the drained corn until evenly distributed within the mixture.
- Transfer the mixture into a 1-quart baking dish and spread evenly.
- Bake for 20 minutes until bubbly and heated through.
- Sprinkle with cilantro and optional jalapeño on top.
- Serve immediately with tortilla chips, veggies, baguette slices, or crackers.
Notes
Feel free to adjust the spice level by adding more or less jalapeño.
Serve with a variety of dippers like tortilla chips, fresh veggies, or bread.
Make it ahead of time and bake just before serving for the best flavor.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg