Description
This Mexican Street Corn Dip (Elote Dip) is a creamy, flavorful appetizer inspired by traditional Mexican street corn. Made with low-fat cream cheese, tangy feta, spicy jalapeños, fresh lime juice, and plenty of cheese and corn, it's baked until hot and bubbly, delivering bold flavors in every bite.
Ingredients
Scale
Base Mixture
- 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, or Mexican blend cheese for a milder flavor)
Additional Mix-Ins
- 30 oz. canned corn (fully drained and rinsed, roughly 2 cans; fresh or defrosted frozen corn can be used)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
- 1 jalapeño pepper (chopped, seeds in for extra spice or removed for milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick spray to ensure easy cleanup.
- Blend the Creamy Base: In a high-powered blender or mixer, combine the 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 completely smooth and well combined.
- Combine Ingredients: Transfer the cream cheese mixture into a large bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta cheese, chopped jalapeño, chopped red onion, and chopped cilantro. Stir everything together until evenly mixed.
- Bake the Dip: Pour the entire mixture into the prepared baking dish. Optionally sprinkle with additional cheese on top for an extra cheesy finish. Bake in the preheated oven for 20 minutes or until the dip is hot, bubbly, and lightly golden around the edges.
- Garnish and Serve: Remove from oven and garnish with more fresh cilantro, crumbled feta, and a drizzle of hot sauce if desired. Serve warm with tortilla chips, crackers, or vegetable sticks for dipping.
Notes
- For a milder dip, use Mexican blend cheese and remove jalapeño seeds.
- Fresh, grilled corn can be substituted for canned corn for added flavor.
- Greek yogurt or mayo can replace sour cream for slight dietary variations.
- Serve the dip immediately for best texture; leftovers can be reheated in the oven.
- This dip pairs wonderfully with tortilla chips, sliced veggies, or warm bread.
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
