top of page

Mexican Street Corn (Elote) Dip

Prep Time:

5-10 Minutes

Cook Time:

15-20 Minutes

Makes:

About the Recipe

This delicious summer recipe kicks street corn up a notch by baking everything into a hot and cheesy dip.

Ingredients

16 ounces cream cheese room temperature (2 bricks)
½ cup sour cream

2 cloves garlic minced

2 tablespoons hot sauce

2 tablespoons fresh lime juice (from 1 lime)

2 cups freshly shredded pepper jack cheese divided

30 ounces canned corn fully drained and rinsed (2 cans)

4 ounces low-fat feta cheese or Cotija cheese, crumbled

1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)

2 tablespoons chopped red onion

½ cup chopped fresh cilantro

Preparation

Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.

Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

bottom of page