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The Ultimate Creamy & Cheesy Mexican Street Corn Dip (Elote Dip)

A close-up of hot mexican street corn dip baked in a white dish with a bubbly, golden-brown cheese crust and fresh chives.
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Make this easy, warm, and cheesy Mexican Street Corn Dip that captures the bold, zesty flavor of authentic Elote. It is the best party dip for game days or gatherings.

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 cheddar cheese
  • 1 cup crumbled Cotija cheese, divided
  • 1 (15 ounce) can sweet corn, drained
  • 1 cup frozen corn, thawed
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 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 cup fresh lime juice
  • Salt and black pepper to taste
  • Optional topping: Extra chili powder, lime zest, or cotija cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until the base is smooth and fully combined.
  3. Stir in the Monterey Jack cheese, cheddar cheese, and half of the Cotija cheese into the cream cheese mixture.
  4. Add the drained canned corn, thawed frozen corn, red onion, cilantro, minced jalapeños, chili powder, cumin, smoked paprika, and lime juice. Mix everything together until all ingredients are evenly distributed.
  5. Taste the dip mixture and season with salt and pepper as needed. Remember that Cotija cheese is salty.
  6. Transfer the mixture to your prepared baking dish. Sprinkle the remaining Cotija cheese over the top.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is bubbly and lightly golden brown.
  8. Remove from the oven. If desired, sprinkle with extra chili powder or lime zest before serving warm with tortilla chips or vegetable sticks.

Notes

  • For a quick stovetop version, combine all ingredients in a saucepan over medium heat. Stir constantly until the dip is hot and creamy, about 8 to 10 minutes. Do not boil.
  • If you do not have Cotija cheese, you can substitute it with feta cheese, though the flavor profile will change slightly.
  • For a smoky flavor, use fire-roasted corn instead of regular sweet corn.
  • This dip is excellent served warm, but leftovers can be enjoyed cold the next day.

Nutrition

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