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Mexican Street Corn Dip (Elote Dip)

Yields8 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Deliciously cheesy Mexican street corn or 'Elote' dip with pepper jack cheese, corn, jalapeños and lime.
https://www.thecookierookie.com/hot-mexican-street-corn-dip/

 16 oz cream cheese
 ½ cup sour cream
 2 cloves garlic
 2 tbsp preferred hot sauce
 2 tbsp juice of one lime
 2 cups shredded pepper jack cheese
 30 oz canned cornfully drained and rinsed
 4 oz low fat feta cheese
 1 jalapeno pepperchopped
 2 tbsp red onionchopped
 ½ cup fresh cilantro chopped
 Sonora Tortillascut into chip shapes and baked until golden brown
1

Preheat oven to 350F.

2

In a high powered blender combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

3

Pour cream cheese mixture into a large bowl and add the remaining one cup cheese, corn, feta, pepper, onion, and cilantro. Stir to combine.

4

Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

5

Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

6

Cut Sonora Tortillas into chip shaped triangles. Bake until golden brown. Serve chips and dip together.

Nutrition Facts

Servings 0

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