Mexican Street Corn Dip
This delicious Mexican Street Corn Dip, also known as Elote Dip, features cream cheese, corn, and more for a tasty treat.
Equipment
- 9×13 Baking Pan
- High Powered Blender
Ingredients
- 16 oz low-fat cream cheese room temperature (2 bricks)
- 0.5 cup sour cream Greek yogurt and mayo also work
- 2 cloves garlic minced
- 2 tablespoon hot sauce use Frank's RedHot for a milder flavor
- 2 tablespoon fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese divided, or use Mexican blend cheese
- 30 oz canned corn fully drained and rinsed (2 cans)
- 4 oz low-fat feta cheese or Cotija cheese, crumbled
- 1 jalapeno pepper jalapeno pepper chopped (seeds in for spice, removed for mild)
- 2 tablespoon chopped red onion
- 0.5 cup chopped fresh cilantro
Instructions
- 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.
Notes
Optionally, you can make this in a slow cooker. Cook on low heat for 4 hours or high for 2 hours. Add shredded chicken or chorizo for a heartier dish.
Nutrition
Serving: 1cupCalories: 361kcalCarbohydrates: 21gProtein: 17gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 764mgPotassium: 329mgFiber: 0.2gSugar: 5gVitamin A: 713IUVitamin C: 8mgCalcium: 315mgIron: 1mg
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