Flavorful Mexican Street Corn Dip: 4 Ingredients Needed
This creamy and zesty Mexican Street Corn Dip, inspired by elote, is the perfect party appetizer. It’s packed with flavor and easy to make, making it a guaranteed crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cans (15 ounces each) corn, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup grated Cotija cheese, plus more for garnish
- 2 tablespoons lime juice
- 1-2 jalapeños, minced (seeds removed for less heat)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the drained corn and cook for 5-7 minutes, stirring occasionally, until lightly browned.
- Remove the skillet from the heat. Stir in the mayonnaise, sour cream, cilantro, Cotija cheese, lime juice, minced jalapeños, chili powder, and cumin. Mix until well combined.
- Season with salt and pepper to your taste.
- Sprinkle a little more Cotija cheese on top.
- Bake for 15-20 minutes, or until the dip is heated through and bubbly.
- Serve hot with your favorite tortilla chips or vegetable sticks.
Notes
- For a spicier dip, leave some of the jalapeño seeds in.
- If you can’t find Cotija cheese, crumbled Feta cheese is a good substitute.
- You can also grill the corn for an extra smoky flavor.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: Approximately 250-300
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 14g
- Trans Fat: 0g
- Carbohydrates: Approximately 15g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 20mg