Cooked - Mexican Street Corn Dip (elote Dip)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Dip (elote Dip)

8.0

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

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
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.
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.
Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 72 weeks ago

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