Warm Elote Corn Dip with Cream Cheese

What's not to love about warm, creamy, cheesy, and gooey? This cream cheese corn dip is my most requested appetizer. It's loaded with crowd-favorite Mexican street corn flavor, made deliciously dunkable wth sour cream and mayo, and finished with a fresh and zesty elote taste.

Prep Time 15

Cook Time 5

Total Time 20

Servings

Author Melissa Erdelac

Ingredients

1 tablespoon (optional) olive oil if charring corn first
3 15 ounce cans canned corn well drained
8 ounces cream cheese softened and cut into cubes
¼ cup sour cream
¼ cup mayonnaise
7 ounce can chopped green chilies fire roasted preferred
1 teaspoon chili powder
½ teaspoon smoked paprika can use sweet paprika
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 lime juiced, about 2 tablespoons
½ cup fresh cilantro chopped
1 ½ cups freshly grated Monterey Jack Cheese divided
½ cup (optional) crumbled queso fresco for topping
tortilla chips for serving

Instructions

The drained corn can be adding to the dip ingredients without charring first. If you'd like to add a hint of smoky flavor, add the olive oil to a large deep, preferably oven-safe, skillet over medium high heat. Add the corn and cook about 7-12 minutes, stirring intermittently, until parts of the kernels start to blacken.
1 tablespoon (optional) olive oil , 3 15 ounce cans canned corn
Reduce the heat to low. Stir in the cream cheese, sour cream, mayo, green chiles, seasonings, lime juice. Cook and stir until the mixture is smooth. If the corn hasn't been charred first, add the drained corn to the mixture and stir.
8 ounces cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 7 ounce can chopped green chilies , 1 teaspoon chili powder, ½ teaspoon smoked paprika , ½ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon cayenne pepper , 1 lime
Stir in 1 cup Monterey jack cheese and cilantro. Remove from heat. If you aren't using an oven safe skillet, transfer the mixture to a baking dish. Sprinkle the remaining cheese on top. Broil for 1-2 minutes, or until cheese is bubbly. Garnish with queso fresco, additional paprika, and cilantro, if desired. Serve with tortilla chips.
½ cup fresh cilantro, 1 ½ cups freshly grated Monterey Jack Cheese, ½ cup (optional) crumbled queso fresco, tortilla chips

Nutrition