Easy Elote Dip
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!
Equipment
- Mixing Bowl
- Spatula
- Baking dish or Cast iron
Ingredients
- 2 cans Whole kernel Corn (low sodium)
- 8 oz Whipped Cream cheese
- 1/2 cup Sour cream (or mayo)
- 3 Tbsp Chipotle Salsa Crema (or your favorite hot sauce)
- 1 cup Shredded Cheese (Mexican Style 4 cheese)
- 1 Tbsp Chili Lime Seasoning
- 1/2 cup Pickled Jalapeno (Use raw jalapeno pepper for extra heat)
- 3 Tbsp Cotija cheese (for garnish)
- 1/4 cup Cilantro
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.