Cheesy Mexican-Style Street Corn Dip
Quick and easy side dish perfection | 4 servings
Elote, a roasty roadside corn on the cob slathered with mayo and dressed with grated cheese and spices, is the inspiration for this ultra creamy summertime side. No matter the occasion, nothing can beat this sweet and savory Mexican-inspired corn dip. Enjoy the dip with tortilla chips to kick off your meal, or enjoy it alongside!
Nutrition values are representative of a 1/4 bundle serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Corn
6 ounce
Cream Cheese
(Contains Milk)
4 ounce
Sour Cream
(Contains Milk)
6 ounce
Mexican Cheese Blend
(Contains Milk)
2 bag(s)
Blue Corn Tortilla Chips
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Instructions
Preheat oven to 350 degrees. Drain and rinse corn, then pat dry with paper towels.
Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add corn; cook, stirring occasionally, until corn is charred, 4-6 minutes (if corn begins to pop, cover pan). Season with salt and pepper.
Turn off heat; transfer to a large bowl. Stir in cream cheese, sour cream, two packets Mexican Cheese Blend, and a pinch of salt and pepper. Return mixture to pan or place in a baking dish; top with remaining Mexican Cheese Blend.
Bake until bubbly, 12-15 minutes. Serve with blue corn chips on the side for dipping.
Recipe Suggestion: Have some cilantro on hand? Roughly chop some and sprinkle on top.
