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Easy Baked Mexican Street Corn Dip (Elote Dip)

A square white baking dish filled with hot, bubbly street corn dip, topped with crumbled white cheese and green herbs, served with tortilla chips.
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This recipe transforms the bold flavors of Mexican street corn into a creamy, cheesy, hot dip perfect for parties and game days. It is simple to prepare and always a crowd-pleaser.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cotija cheese, divided
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup roasted corn kernels (fresh or frozen, thawed)
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled Cotija cheese, for topping
  • Lime wedges and tortilla chips, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, 3/4 cup of the Cotija cheese, drained whole kernel corn, roasted corn, cilantro, red onion, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Mix until all ingredients are evenly incorporated.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the edges are lightly golden.
  6. Remove the dip from the oven. Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
  7. Let the dip cool for 5 minutes before serving warm with tortilla chips or fresh vegetables.

Notes

  • For an extra smoky flavor, you can briefly char the roasted corn kernels in a dry skillet over medium-high heat before mixing them into the dip.
  • If you prefer a slow cooker corn dip, combine all ingredients except the topping cheese, cook on low for 2 hours or high for 1 hour, then top with cheese and serve directly from the slow cooker.
  • Use fresh lime juice for the best zesty flavor.

Nutrition

Find it online: https://cutcooktaste.com/street-corn-dip-recipe-easy-creamy-appetizer/