MEXICAN STREET CORN DIP

Mexican Street Corn Dip is a twist on classic street corn, served in a scoopable form. With cheesy goodness and a bubbly texture, it's perfect for fiestas!

Quick and easy to prepare in 10 minutes.

Why We Love THIS RECIPE

Crowd-pleasing, gluten-free, Elote dip recipe prepared with a blend of spices, fresh cilantro, and plenty of cheese!

Perfect for a Cinco de Mayo celebration or serving as a summer side dish.

Use as a standalone dip, a taco topping, or a quesadilla filling.

– Canola oil – Yellow onion – Jalapeño pepper – Fire-roasted corn – Mild green chilies – Salt & Black pepper – Cream cheese – Sour cream – Mayonnaise – Cilantro – Lime juice – Elote seasoning blend – Cotija cheese  – Colby jack cheese

INGREDIENTS

PREP TIME: 10 min

COOK TIME: 30 min

Saute the onion, jalapeño pepper, corn, chilies, salt, and black pepper. Mix cream cheese, sour cream, mayonnaise, cilantro, lime juice, and Elote seasoning. Combine with the vegetables. 

1

Add ⅓ of the crumbled cotija cheese and 1 cup of the shredded Colby-jack cheese and stir to combine.

2

Transfer the corn dip mixture into the casserole dish and top with the remaining Colby jack cheese.

3

Bake at 375 degrees Fahrenheit for 25 minutes.  Top with the cotija cheese, cilantro, and jalapeño pepper slices. Serve with chips.

4

ENJOY!

Other Summer Salad Recipe

Mexican Pasta Salad

Summer Corn Salad

Watermelon Salad