Print

Creamy Mexican Street Corn Dip

Close-up of a hot, bubbly baked street corn dip topped with browned cheese and white crumbles.
Print Recipe

Make this easy, hot, and cheesy Mexican Street Corn Dip, also known as Elote Dip, for your next gathering.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup Parmesan cheese, grated (for topping)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
  3. Stir in the Monterey Jack cheese, half of the Cotija cheese, cilantro, red onion, jalapeño, chili powder, cumin, and salt. Mix well to distribute ingredients evenly.
  4. Transfer the mixture to the prepared baking dish.
  5. Sprinkle the remaining Cotija cheese and the grated Parmesan cheese over the top.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown.
  7. Let the dip cool for 5 minutes before serving with tortilla chips or vegetable sticks. Serve with lime wedges.

Notes

  • For a smoky flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them into the dip.
  • You can assemble this dip up to one day ahead; cover and refrigerate, then add 5-10 minutes to the baking time if baking cold.
  • If you prefer a spicier dip, leave some seeds in the jalapeño or add a dash of cayenne pepper.

Nutrition

Find it online: https://sundayflavor.com/street-corn-dip-recipe/