Bubbly Hot Mexican Street Corn Dip (best Ever Elote Dip Recipe)
  1. Preheat oven to 350

  2. Cut off the kernels from the corn on the cob

  3. Drizzle the oil in a large pan with 1 tbsp butter, over medium heat and add the corn kernels and diced jalapeños

  4. Cook for 5 minutes

  5. Transfer to a large bowl and mix together with the sour cream, Mexican cream, mayo, lime juice, cotija cheese, queso fresco and chili powder

  6. Add a splash of chicken broth only if needed, to thin it out

  7. Pour the Mexican Street Corn dip into a baking dish, top with the grated pepper jack cheese and bake until hot and bubbly

  8. Serve with tortilla chips

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season☀️Summer

DifficultyEasy ⏰ 30m

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