Description
This Mexican Street Corn Layered Dip (Cold) is a vibrant and flavorful appetizer inspired by the classic elote. It’s quick to assemble and perfect for potlucks, game days, or a light dinner.
Ingredients
Scale
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese (or feta cheese)
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, combine drained corn and undrained diced tomatoes and green chilies.
- In a separate bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in cilantro, cotija cheese, lime juice, minced garlic, chili powder, and cumin. Season with salt and pepper.
- Gently fold the corn and tomato mixture into the cream cheese mixture.
- Spread the dip into a serving dish.
- Garnish with extra cilantro and cotija cheese, if desired.
- Serve chilled with tortilla chips or vegetable sticks.
Notes
- For a spicier dip, add a pinch of cayenne pepper or a diced jalapeño.
- You can make this dip a few hours ahead of time and store it covered in the refrigerator.
- Serve with a variety of dippers like tortilla chips, pita bread, or fresh vegetable sticks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer/Dip
- Method: No-Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
