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All the incredible flavors of Mexican street corn transformed into a warm, creamy, and cheesy dip. This crowd-pleasing appetizer with charred corn, cotija cheese, and a hint of lime is perfect for your next party.
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish or a 9-inch pie plate.
Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Add the thawed and dried corn in a single layer. Cook for 5-7 minutes, stirring occasionally, until the kernels are lightly charred in spots. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a hand mixer or a sturdy spoon until smooth and well combined.
Stir in the shredded Monterey Jack cheese, 1/2 cup of crumbled cotija cheese, diced jalapeño, chopped cilantro, lime juice, chili powder, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly incorporated.
Gently fold the charred corn into the cheese mixture. Spread the dip evenly into the prepared baking dish.
Bake for 20-25 minutes, or until the dip is hot, bubbly, and slightly golden on top.
Remove from the oven. Garnish generously with extra crumbled cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve immediately with tortilla chips, Fritos, or fresh vegetable sticks.
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All the incredible flavors of Mexican street corn transformed into a warm, creamy, and cheesy dip. This crowd-pleasing appetizer with charred corn, cotija cheese, and a hint of lime is perfect for your next party.
This tex_mex recipe takes 45 minutes to prepare and yields 8 servings. At 472.32 calories per serving with 9.86g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
If you can't find cotija cheese, crumbled feta cheese is an excellent substitute. You can also use queso fresco.
For extra texture and flavor, stir in 1/2 cup of drained and rinsed black beans or 1/4 cup of finely diced red onion with the cheese mixture.
For a smokier flavor, add 1/2 teaspoon of smoked paprika. For more heat, add a pinch of cayenne pepper or use a diced serrano chile.
Instead of baking, you can serve this dip cold. Simply mix all ingredients together and chill for at least 1 hour before serving.
Corn is a good source of dietary fiber, which is important for digestive health, helping to promote regularity and maintain a healthy gut.
The combination of cream cheese, Monterey Jack, cotija, and sour cream provides a significant amount of calcium, a mineral essential for strong bones and teeth.
Ingredients like cilantro, jalapeño, and chili powder contain various antioxidants that help protect the body's cells from damage caused by free radicals.
A 1/2 cup serving of this Elote Dip contains approximately 320-360 calories. The exact number can vary based on the specific brands of mayonnaise, cheese, and sour cream used.
Elote Dip is an indulgent appetizer that is high in calories, fat, and sodium. While it contains beneficial ingredients like corn and cilantro, it's best enjoyed in moderation as part of a balanced diet.
Absolutely! Fresh corn grilled on the cob will provide the best flavor. If using canned corn, make sure to drain it very well and pat it dry before charring to ensure it browns properly.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.
Yes, you can. After combining all ingredients, transfer the mixture to a saucepan. Heat over medium-low heat, stirring frequently, until the cheeses are melted and the dip is hot. This method is quicker but won't produce the golden-brown top.
This dip is incredibly versatile. It's most popularly served with sturdy tortilla chips or corn chips (like Fritos). It's also delicious with vegetable sticks like bell peppers, celery, and carrots, or as a topping for tacos and baked potatoes.