Description
A creamy, cheesy, and spicy dip inspired by Mexican street corn, perfect for your next party. This easy recipe brings the bold flavors of elote to your snack table.
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro
- 1-2 jalapeños, seeded and minced (optional)
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the drained corn, diced tomatoes with green chilies, softened cream cheese, sour cream, and mayonnaise.
- Stir in the grated Parmesan cheese, chopped cilantro, minced jalapeños (if using), chili powder, and garlic powder.
- Mix everything until well combined and creamy.
- Season with salt and pepper to your preference.
- Pour the dip into a small baking dish.
- Bake for 20-25 minutes, or until the dip is hot and bubbly around the edges.
- Serve warm with your favorite tortilla chips or vegetable dippers.
Notes
- For an extra cheesy dip, add 1/2 cup of shredded Monterey Jack or cheddar cheese to the mixture before baking.
- Adjust the amount of jalapeños to control the spice level.
- You can make this dip ahead of time and bake it just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: Approximately 250-300
- Sugar: Approximately 5-7g
- Sodium: Approximately 300-400mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 10-15g
- Fiber: Approximately 1-2g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 40-50mg