Description
Ingredients
Scale
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese (or feta cheese), crumbled
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Extra cotija cheese for garnish (optional)
Instructions
- Sauté the Corn:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the corn kernels and sauté for 5-7 minutes, until they are lightly browned and charred. Remove from heat and let the corn cool slightly.
- Prepare the Dip Mixture:
- In a large bowl, combine the mayonnaise, sour cream, cotija cheese, shredded Monterey Jack cheese, chopped jalapeño, minced garlic, chili powder, smoked paprika, and lime juice. Mix well.
- Combine and Bake:
- Fold the sautéed corn into the dip mixture until evenly combined.
- Transfer the mixture to a baking dish and bake at 350°F (175°C) for 10-15 minutes, or until the dip is bubbly and the cheese is melted.
- Garnish and Serve:
- Remove the dip from the oven and garnish with fresh cilantro, extra cotija cheese, and a sprinkle of chili powder if desired.
- Serve warm with tortilla chips, crackers, or vegetables for dipping.
Notes
- This Mexican Street Corn Dip is a creamy and flavorful appetizer inspired by the classic Mexican street food, elote.
- It’s perfect for parties, game days, or any gathering where you want to serve a crowd-pleasing dish.
- Serve it with tortilla chips, crackers, or fresh veggies for dipping.
- Prep Time: 10 mi
- Cook Time: 25 min
- Category: Appetizer
- Method: Sautéing and baking
- Cuisine: Mexican-American
Nutrition
- Calories: 320 kcal
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 15g
- Protein: 22g