One scoop and you’re on a flavor trip to the streets of Mexico!

This Mexican Street Corn Dip is like a fiesta in a bowl! 🌽🎉 Creamy, tangy, and packed with all the flavors you love from elote, topped with a fresh, zesty pico de gallo. Perfect for dipping, scooping, or just eating straight from the bowl—no judgment here!

Ingredients:

• For the Corn Dip:
• 4 cups corn (fresh, canned, or frozen) I prefer using half fresh, and half Mexican Street Corn Canned/Frozen.
• 8 oz of cream cheese (room temp)
• 1/4 cup sour cream
• 1 tsp of Franks Hot Sauce
• 1/4 cup cotija cheese, crumbled or feta cheese
• 1 cup of Pepper Jack Cheese (3/4c mix into the dip, and reserve 1/4c for the topping)
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Juice of 1 lime
• Salt and pepper to taste
• 1 T of Red Onion finely chopped
• 1/4 cup fresh cilantro, chopped
• For the Pico de Gallo Topping:
• 2 large tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Prepare the Dip: In a large bowl, mix corn, cream cheese, sour cream, cotija cheese, chili powder, garlic powder, red onion, pepperjack cheese, hot sauce, lime juice, salt, and pepper. Stir until well combined. Fold in cilantro.
2. Make the Pico de Gallo: In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well.
3. Assemble: Spread the corn dip into a serving dish. Top with the reserved pepper jack cheese. Bake at 350F until the until cheese is hot and bubbly. You are looking at 20 minutes or so. Once out of the oven, then spoon the pico de gallo over the top and garnish with roughly chopped cilantro.
4. Serve: Serve with tortilla chips or veggie sticks for dipping.