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Creamy Baked Elote Dip: The Best Mexican Street Corn Appetizer

Close-up of a bubbling, baked elote dip topped with browned cheese and paprika in an oval ceramic dish.
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You will love this creamy, cheesy Elote Dip, inspired by authentic Mexican Street Corn. It is a crowd-pleasing party dip perfect for game days and gatherings.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Cotija cheese, crumbled, plus more for topping
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup pickled jalapeños, drained and chopped (optional)
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Tajin seasoning (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or an 8×8 inch baking dish.
  2. In a large bowl, combine the whole kernel corn, cream-style corn, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, Mexican blend cheese, 1/2 cup of the Cotija cheese, cilantro, red onion, and jalapeños (if using).
  4. Add the lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together until all ingredients are evenly incorporated.
  5. Transfer the mixture to your prepared skillet or baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese is bubbly.
  7. Remove the dip from the oven. Sprinkle the top evenly with the remaining Cotija cheese and a light dusting of Tajin seasoning.
  8. Serve this warm dip immediately with tortilla chips or fresh vegetables.

Notes

  • For extra smoky flavor, you can roast the whole kernel corn in a dry skillet over medium-high heat until lightly charred before mixing it into the dip.
  • If you prefer a Crockpot Elote Dip, combine all ingredients except the topping cheeses, cook on low for 2 hours or high for 1 hour, then top and serve directly from the slow cooker.
  • You can substitute Cotija cheese with feta cheese if needed, but Cotija provides the most authentic flavor for this Mexican Inspired Dip.

Nutrition

Find it online: https://sundayflavor.com/elote-dip-creamy-baked-mexican-street-corn-appetizer/