This Elote dip recipe is hot, cheesy, and delightfully spicy.
This Elote dip recipe is hot, cheesy, and delightfully spicy. Grab the chips and get to dipping! This is one of my most popular recipes, for good reason.
What’s in This Mexican Street Corn Dip Recipe?
- Corn: Canned corn works best– be sure to fully drain and rinse it. Fresh or defrosted frozen corn will also work, though.
- Cream Cheese: This is the base of the Mexican corn dip, which gives it a creamy, cheesy consistency. Use softened blocks of cream cheese.
- Sour Cream: This adds more creaminess and a tangy flavor. I have also successfully used Greek yogurt and mayo.
- Hot Sauce: Adds some spice to the cheese dip mixture. When I want a milder flavor, I often use taco sauce instead.
- Pepper Jack Cheese: Pepper Jack adds more flavor and spice. I prefer freshly shredded cheese for the best melting consistency. Mexican blend cheese works well for a milder flavor.
- Feta Cheese: Feta crumbles add more tanginess and texture. I like Cotija when I can find it.
- Jalapenos: Chopped jalapeno peppers add more heat and spice.
- Red Onion: Chopped onions add texture, color, and a nice bite.
- Garlic: Minced garlic cloves add a bit more savoriness.
- Lime Juice: Fresh lime juice adds acidity and brightness to the creamy dip.
Equipment
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9×13 Baking Pan
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High Powered Blender
Ingredients
- 16 ounces low-fat cream cheese room temperature (2 bricks)
- ½ cup sour cream
- 2 cloves garlic minced
- 2 tablespoons hot sauce I used Frank’s RedHot
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese divided
- 30 ounces canned corn fully drained and rinsed (2 cans)
- 4 ounces low-fat feta cheese or Cotija cheese, crumbled
- 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- 2 tablespoons chopped red onion
- ½ cup chopped fresh cilantro
Instructions
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Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
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In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.16 ounces low-fat cream cheese,½ cup sour cream,2 cloves garlic,2 tablespoons hot sauce,2 tablespoons fresh lime juice,2 cups freshly shredded pepper jack cheese
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Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.30 ounces canned corn,4 ounces low-fat feta cheese,1 jalapeno pepper,2 tablespoons chopped red onion,½ cup chopped fresh cilantro
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Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
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Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
A slightly different Sheet pan style version
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