Rating: 4 stars
4 Ratings
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Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this tasty dip inspired by Mexican elote and esquites. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

Source: EatingWell.com, May 2020

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Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

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  • Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Nutrition Facts

1/3 cup
186 calories; protein 4.8g; carbohydrates 14.1g; dietary fiber 1.8g; sugars 2.9g; fat 13.4g; saturated fat 4g; cholesterol 19.1mg; vitamin a iu 468.9IU; vitamin c 6.6mg; folate 25.7mcg; calcium 99.6mg; iron 0.4mg; magnesium 24mg; potassium 202mg; sodium 189.1mg.
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