This delicious Elote Dip recipe is a super simple dip you can easily make for a big crowd. You can serve it hot or cold, regardless of your preference, this will taste amazing!
3TbspChipotle Salsa Crema (or your favorite hot sauce)
1cup Shredded Cheese (Mexican Style 4 cheese)
1TbspChili Lime Seasoning
1/2cupPickled Jalapeno (Use raw jalapeno pepper for extra heat)
3TbspCotija cheese(for garnish)
1/4cupCilantro
Serve with
Tortilla Chips
Baguette
Cucumber slices
Pita Chips
Instructions
Preheat oven to 350F
Drain and rinse the canned corn.
This is optional, but I highly recommend this step if you have time. Next, spray some cooking oil in a hot skillet and saute the corn. This ensures the corn is not too watery when mixed with the creamy component.
Rough chop the jalapeno peppers and cilantro.
In a bowl, add the whipped cream cheese, sour cream, chipotle crema, chili lime seasoning, shredded cheese, cilantro and jalapeno. Then mix in the corn. Top with cotija cheese.
Cold Serving
Serve and Enjoy!
Hot Serving
Spray a baking dish or cast iron with cooking spray, add the corn mixture, and sprinkle more shredded cheese if desired.
Bake for 18-25 minutes or until the elote dip is hot and bubbly.
Garnish with cotija cheese, and serve immediately and ENJOY!
Notes
Just to let you know, the nutrition facts do not take into account the chips and cucumber.