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Easy Baked Mexican Street Corn Dip (Elote Dip)

Close-up of baked mexican street corn dip topped with crumbled white cheese and fresh cilantro.
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Make this creamy, cheesy Mexican Street Corn Dip, also known as Elote Dip. It is a quick, crowd-pleasing appetizer perfect for game days or parties, ready to serve warm with tortilla chips.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 cup frozen corn, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1–2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Optional: 1/4 cup finely chopped green onions for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). 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, mayonnaise, and sour cream. Mix until the base is smooth.
  3. Stir in the drained canned corn and thawed frozen corn.
  4. Add the Monterey Jack cheese, 1/2 cup of Cotija cheese, cilantro, red onion, minced jalapeños, chili powder, cumin, smoked paprika, salt, and pepper to the corn mixture. Mix everything until it is evenly combined.
  5. Stir in the lime juice. Taste the mixture and adjust salt or spice as needed.
  6. Spread the dip mixture evenly into your prepared baking dish.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the edges are lightly browned.
  8. Remove the dish from the oven. Sprinkle the top with extra Cotija cheese and optional green onions.
  9. Let the dip cool for 5 minutes before serving warm with tortilla chips, crackers, or vegetable sticks.

Notes

  • For a richer flavor, you can briefly sauté the corn kernels in a skillet with a little butter before mixing them into the dip base.
  • If you want a spicier dip, leave some seeds in the jalapeños or add a dash of your favorite hot sauce to the mixture.
  • You can assemble this dip up to 24 hours ahead of time. Cover and refrigerate, then add 5-10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://fooddexterity.com/mexican-street-corn-dip-elote-recipe/