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Creamy Elote Street Corn Dip Recipe in Sourdough Bread Bowl

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A creamy, cheesy corn dip with smoky spices served in a crusty sourdough bread bowl, perfect for parties and gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 4 ears) or 3 cups frozen, thawed and drained
  • 2 tablespoons unsalted butter
  • 1/2 cup mayonnaise
  • 4 ounces cream cheese, softened
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 large sourdough bread bowl (about 10 inches diameter)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Cut about 2 inches off the top of the sourdough loaf and hollow out the interior, leaving a 1-inch thick shell. Set aside the hollowed bread and top.
  2. Heat butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until browned and slightly charred, about 8-10 minutes. If using frozen corn, pat dry before roasting.
  3. In a mixing bowl, combine mayonnaise, softened cream cheese, crumbled cotija cheese, lime juice, garlic powder, and chili powder. Stir until smooth. Season with salt and pepper to taste.
  4. Fold the roasted corn gently into the creamy mixture. Add chopped cilantro if using. If too thick, add a splash of milk or crema to loosen.
  5. Spoon the mixture into the hollowed sourdough bread bowl, mounding slightly. Place on a baking sheet.
  6. Bake for 15-20 minutes until warmed through and lightly golden on top. Tent with foil if bread browns too quickly.
  7. Remove from oven and let cool for 5 minutes. Serve warm with bread chunks or tortilla chips for dipping.

Notes

Roast the corn properly to develop smoky flavor. Soften cream cheese before mixing for smooth texture. Be gentle folding corn into the mixture to keep kernels intact. Watch bread closely while baking to avoid over-crisping; tent with foil if needed. Serve warm for best flavor and texture. Leftovers can be refrigerated up to 2 days and reheated gently in the oven.

Nutrition

Keywords: elote dip, street corn dip, sourdough bread bowl, creamy corn dip, party dip, Mexican appetizer

Find it online: https://fizzlefork.com/creamy-elote-street-corn-dip-recipe-in-sourdough-bread-bowl-easy-and-perfect-for-parties/