Description
A creamy, spicy Mexican Street Corn Dip inspired by traditional elote, featuring a blend of low-fat cream cheese, sour cream, corn, cheese, jalapeno, and fresh cilantro, baked to bubbly perfection. This dip captures the bold flavors of Mexican street corn in an easy-to-make appetizer.
Ingredients
Scale
Main Ingredients
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt and mayo also work)
- 2 cloves garlic (minced)
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for a milder flavor)
- 30 oz. canned corn (fully drained and rinsed, 2 cans; fresh or defrosted frozen also work)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
- 1 jalapeno pepper (chopped; leave seeds for extra spice or remove for milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. Set it aside for later use.
- Blend Base Mixture: In a high-powered blender or mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded cheese. Blend until the mixture is smooth and fully combined.
- Mix Ingredients: Transfer the cream cheese mixture to a large bowl. Add the remaining 1 cup shredded cheese, drained corn, crumbled feta, chopped jalapeno, chopped red onion, and chopped cilantro. Stir everything together until well mixed.
- Assemble Dip: Pour the combined mixture into the prepared baking dish. Optionally, sprinkle additional cheese on top for extra cheesiness.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is hot, melted, and bubbly throughout.
- Garnish and Serve: Remove from oven and garnish with extra cilantro, crumbled feta, and drizzle with hot sauce to taste. Serve warm with chips or veggies.
Notes
- This dip tastes just like Mexican street corn with classic ingredients like cream cheese, corn, feta, jalapenos, lime, and hot sauce.
- You can substitute sour cream with Greek yogurt or mayonnaise for a different tanginess.
- For a milder dip, use Mexican blend cheese instead of pepper jack and remove jalapeno seeds.
- Fresh corn can replace canned corn by roughly 2 cups cooked corn kernels.
- Step-by-step photos can help guide the process and ensure perfect texture.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 5 g
- Sodium: 764 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.2 g
- Protein: 17 g
- Cholesterol: 72 mg
