Description
This Mexican Street Corn Dip (Elote Dip) is a creamy, cheesy, and spicy appetizer inspired by the flavors of traditional Mexican street corn. Combining cream cheese, sour cream, pepper jack cheese, corn, feta, jalapeño, and fresh cilantro, this hot dip is perfect for parties and game days.
Ingredients
Scale
Dip Base
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream
- 2 cloves garlic (minced)
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (divided)
Additional Ingredients
- 30 oz. canned corn (fully drained and rinsed, 2 cans)
- 4 oz. low-fat feta cheese (crumbled, or Cotija cheese)
- 1 jalapeno pepper (chopped, seeds optional for spice level)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray and set aside to prepare for baking the dip.
- Blend Cream Cheese Mixture: In a high-powered blender or mixer, combine the room temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and well combined.
- Combine Remaining Ingredients: Transfer the cream cheese mixture to a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeno pepper, chopped red onion, and chopped cilantro. Stir thoroughly to evenly incorporate all ingredients.
- Assemble in Baking Dish: Pour the combined mixture into the prepared baking dish. Optionally, sprinkle additional shredded cheese on top for a cheesier crust.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is hot, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the dip from the oven and garnish with extra cilantro, crumbled feta, and a drizzle of hot sauce if desired. Serve warm with chips or vegetables.
Notes
- For a milder dip, use Mexican blend cheese instead of pepper jack cheese.
- If you prefer less spice, remove seeds from the jalapeno pepper before chopping.
- Greek yogurt or mayonnaise can substitute sour cream if needed.
- Fresh or defrosted frozen corn can be used instead of canned corn.
- This dip pairs well with tortilla chips, fresh veggies, or crackers.
- Allow the dip to rest 5 minutes after baking for flavors to meld before serving.
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
