Mexican Street Corn Dip
Get ready to dive into this mouthwatering Mexican Street Corn Dip, inspired by the classic elote! It's a creamy, zesty, and oh-so-addictive appetizer that'll have everyone coming back for more.
96% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
- 16 oz cream cheese (450 g), softened
- ¾ cup Lala® Crema (175 g), plus more for drizzling
- 2 cloves garlic, chopped
- 2 tablespoons hot sauce
- 2 tablespoons lime juice
- 2 cups shredded pepper jack cheese (200 g), divided
- ¼ cup cotija cheese (30 g), crumbled, plus 2 tablespoons, for garnish
- 1 jalapeño, seeded and diced
- ¼ cup red onion (35 g), chopped
- ½ cup fresh cilantro (20 g), plus 1 tablespoon, for garnish
- 4 ½ cups frozen corn (785 g), divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon chili powder
- tortilla chip, for dipping
Nutrition Info
- Calories 415
- Fat 32g
- Carbs 20g
- Fiber 2g
- Sugar 5g
- Protein 14g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 375°F (190°C).
- Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
- Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
- Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
- Bake the dip for 30–40 minutes, until bubbling and hot.
- Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
- Serve warm with tortilla chips for dipping.
- Enjoy!