Street Corn Dip

Name: Street Corn Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 oz cream cheese (room temp (1 brick)); 1/4 cup sour cream; 1 lime (juice only); 1 tbsp hot sauce (of choice); 2 cups shredded cheese (of choice); 4 oz cotija cheese (crumbled); 2 cups corn (kernels); 1 jalapeno (diced, plus more for garnish); 2 tbsp red onion (diced, plus more for garnish); 1/2 cup cilantro (chopped, plus more for garnish)

If you’re looking for a hot and creamy, can’t-stop-eating-this dip, then this street corn elote dip is for you.

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

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Foto: I Am a Food Blog — Stephanie

Ingredients

4 servings

8 oz cream cheese (room temp (1 brick))
1/4 cup sour cream
1 lime (juice only)
1 tbsp hot sauce (of choice)
2 cups shredded cheese (of choice)
4 oz cotija cheese (crumbled)
2 cups corn (kernels)
1 jalapeno (diced, plus more for garnish)
2 tbsp red onion (diced, plus more for garnish)
1/2 cup cilantro (chopped, plus more for garnish)

Steps

Preheat the oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.
Stir in the corn, jalapeño, red onion, and cilantro. Mix well.
Scoop the mixture into an 8x8 inch baking dish and top with the reserved shredded cheese.
Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.