How to Make Elote Dip with Cream Cheese (Mexican Street Corn)
Easy recipe for Mexican Street Corn Dip that's creamy, a little spicy and full of flavor
- 5-6 ears of corn 3 cups of kernels
- 8 oz. cream cheese
- 1/2 cup sour cream
- 2 jalapeño peppers
- 1/2 cup cojita cheese
- 1/4 cup scallions sliced
- 1/3 cup cilantro
- 2 Tbsp. olive oil
- 2 cloves garlic minced
- 1 tsp. chili powder
- juice of 1 lime
Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
In a large skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
Lower the heat. Stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.
Remove from heat. Stir in the lime juice, cilantro and scallions. Garnish with cojita cheese and extra cilantro. Serve warm.