Description
This Mexican street corn dip is inspired by elote, perfect for parties. It’s cheesy, spicy, and delicious served with chips.
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1 (4 ounce) can diced green chilies, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the drained corn, drained green chilies, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, cumin, and cayenne pepper (if using).
- Stir until all ingredients are well combined.
- Season with salt and pepper to taste.
- Pour the mixture into a small oven-safe baking dish.
- Bake for 15-20 minutes, or until the dip is heated through and bubbly.
- Serve warm with tortilla chips or your favorite dippers.
Notes
- For an extra layer of flavor, you can grill or roast the corn before adding it to the dip.
- If you can’t find cotija cheese, feta cheese can be a good substitute.
- Adjust the cayenne pepper to control the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg