EBT-Friendly: 95% of ingredients

From Nicki Mejia

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A cheesy, creamy spin on the classic Mexican street corn (elote)! This easy, crowd-pleasing dip combines sweet corn, three kinds of cheese, and a kick of jalapeño, all baked to bubbly perfection. Perfect for game day, holidays, or any gathering.

Ingredients:

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•   8 oz cream cheese (softened)
•   8 oz mozzarella (shredded)
•   8 oz pepper jack (shredded)
•   2 cans corn (drained, fresh or frozen work great)
•   1/2 white onion
•   2 jalapenos
•   1/4 cup cilantro (plus more for garnish)
•   1/4 cup green onion (plus more for garnish)
•   1/4 cup cotija cheese
•   1 can diced green chiles
•   1 lime (juiced)
•   1/2 cup mayo
•   1/2 cup sour cream
•   garlic powder (to taste)
•   adobo (to taste)
•   chili seasoning (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine all ingredients: 8 oz softened cream cheese, 8 oz shredded mozzarella, 8 oz shredded pepper jack, 2 cans drained corn (or frozen/fresh corn), ½ finely chopped white onion, 2 minced jalapeños, ¼ cup chopped cilantro, ¼ cup chopped green onion, ¼ cup crumbled cotija cheese, 1 can diced green chiles (drained), juice of 1 lime, ½ cup mayo, and ½ cup sour cream.
3. Add the seasonings: about 1 teaspoon each of garlic powder, adobo seasoning, and your favorite chili-based seasoning. Mix everything together until very well combined.
4. Transfer the mixture to a greased baking dish (an 8×8 or 9×9-inch dish works well) and spread it evenly.
5. Sprinkle a little extra shredded cheese (mozzarella or pepper jack) on top for an extra cheesy crust.
6. Bake for 20 minutes, or until the dip is hot, bubbly, and lightly golden on top.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and chopped green onions.
8. Serve warm with tortilla chips and enjoy!