Cheesy Mexican-Style Street Corn Dip
Quick and easy side dish perfection | 4 servings
Elote—grilled corn on the cob slathered with mayo and dressed with grated cheese and spices—is a popular street food in Mexico. It’s also the inspiration for this delicious side dish! No matter the occasion, nothing can beat this bold and savory corn dip. Enjoy it as a dip with tortilla chips or serve alongside your main dish.
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 Kernels
6 ounce
Cream Cheese
(Contains Milk)
4 ounce
Sour Cream
(Contains Milk)
6 ounce
Mexican Cheese Blend
(Contains Milk)
2 unit
Blue Corn Tortilla Chips
(Contains Sesame)
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 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: (Additional ingredients not included.) Have some cilantro on hand? Roughly chop some and sprinkle on top.
