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.
Mexican Cheese Blend
Blue Corn Tortilla Chips
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.