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Street Corn Dip
A hot, creamy elote-style dip loaded with grilled corn, cotija, jalapeño and Tajin. Baking the assembled dip until it's properly bubbling at the edges is what melts the cheese through evenly, rather than leaving a cold centre under a hot top.
Ingredients
Instructions
Cut corn from cobs.
Mix cream cheese, mayo, and sour cream until smooth.
Fold in corn, cotija, jalapeño, lime, and Tajin.
Transfer to baking dish; bake at 375°F for 20 min. Garnish with cilantro. Serve with chips.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
