Hot Elote Dip (Mexican Street Corn)

• servings: 10 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 Tablespoon unsalted butter

3 1/2 cups fresh, frozen, or canned corn

1/2 yellow onion, diced

1-2 jalapeños, seeded & finely diced

5 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

3/4 teaspoon Morton kosher salt*

1 8 ounce brick full fat cream cheese

1/2 cup sour cream or greek yogurt

4 ounces (1 cup) monterey jack cheese, shredded*

1/2 cup crumbled cotija cheese, plus more for serving

1 lime, zest & juiced, plus more for serving

1/4 cup fresh chopped cilantro, plus more for serving

Directions

In a large skillet, melt the butter over medium heat. Add and sauté the corn, onion, and jalapeño for 10-12 minutes or until softened to your liking.

Add the garlic, chili powder, paprika, cumin, and salt. Sauté for 2-3 minutes until fragrant.

Reduce the heat to medium low, add the cream cheese and sour cream. Stir continuously until it melted and well combined.

Stir in the monterey jack and cotija until melted.

Remove from the heat. Stir in the lime zest, juice, and cilantro. Taste and add more salt if needed. (Optional: Add a splash of water to thin out the dip to desired consistency. Stir until combined and add more as needed.)

Garnish with more fresh cilantro and a squeeze of lime juice.

Nutrition

• Calories: 185 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.05 g
• Cholesterol: 30 mg
• Sodium: 520 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 10 g