Mexican Street Corn Dip
Mexican Street Corn Dip, also called Elote Dip, is a rich and creamy cheese dip with all your favorite Mexican flavors. You can make this easy dip on the stovetop or in the Crock Pot. You'll love all the Mexican flavors in this quick little dip. I'm sharing how to garnish it to take your party to the next level.
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Servings: 12 servings
Calories: 209kcal
Ingredients
- 16 oz cream cheese
- 2 cans (15 oz each) whole kernel corn, drained
- 8 oz Pepper Jack cheese, shredded
- 1/2 cup milk
- 1 handful cilantro, minced
- 1/2 cup sour cream
- 2 Tbsp tajin seasoning, or more
- queso fresco, for garnish
- 1/2 lime juice, squeezed over the top
Directions
- In a large skillet over medium heat, melt together cream cheese and pepper jack cheese for 3-5 minutes until melted and smooth.
- Reduce heat to medium-low. Add in both cans of corn, milk, cilantro, and tajin seasoning. Stir well.
- Heat until the dip is thick and bubbly, about 7 minutes, stirring frequently. Stir in sour cream. Garnish with crumbled queso fresco. Squeeze the juice from half a lime over the top. Sprinkle liberally with more tajin seasoning and cilantro, if desired.
Notes
For Crockpot: Place cream cheese, pepper jack, corn, milk, sour cream, cilantro, and tajin into the crockpot. Heat on low 2-3 hours until the dip is melted and bubbly. Stir often. Before serving, garnish with crumbled queso fresco, lime juice, and more tajin seasoning.
Nutrition Facts
Serving: 62 grams | Calories: 209 kcal | Carbohydrates: 6 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 10 g | Polyunsaturated Fat: 5 g | Cholesterol: 51 mg | Sodium: 518 mg | Fiber: 1 g | Sugar: 3 g
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