Description
A creamy, cheesy, and spicy Mexican street corn dip perfect for parties. This easy-to-make dip captures the vibrant flavors of elote and is ideal for serving with chips.
Ingredients
Scale
- 2 cans (15 ounces each) corn, drained
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1-2 jalapeños, finely chopped (seeds removed for less heat)
- 1 teaspoon chili powder
- 1/2 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, mayonnaise, sour cream, Monterey Jack cheese, cilantro, lime juice, chopped jalapeños, chili powder, and garlic powder.
- Mix all ingredients thoroughly until well combined.
- Season with salt and pepper to your preference.
- Pour the mixture into a baking dish.
- Bake for 20-25 minutes, or until the dip is heated through and the cheese is melted and bubbly.
- Serve hot with your favorite tortilla chips or vegetable sticks.
Notes
- For a spicier dip, leave some or all of the jalapeño seeds in.
- You can add a pinch of cayenne pepper for extra heat.
- Garnish with extra cilantro and a sprinkle of chili powder before serving.
- This dip can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the dip
- Calories: Approx. 250-300
- Sugar: Approx. 5g
- Sodium: Approx. 300-400mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 15-18g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 2g
- Protein: Approx. 5g
- Cholesterol: Approx. 20mg