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Easy Baked Mexican Street Corn Dip (Elote Dip)

A freshly baked, golden brown street corn dip topped with crumbled white cheese and fresh cilantro in a clear glass baking dish.
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Make this creamy, cheesy street corn dip for your next gathering. It captures the bold, zesty flavors of Mexican street corn in a simple, scoopable appetizer perfect for game day or parties.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup cooked, shredded chicken (optional, for heartiness)
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup pickled jalapeño slices, drained and chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/2 cup Cotija cheese, crumbled (for topping)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

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 the base is smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, drained corn, optional chicken, red onion, cilantro, and chopped jalapeños.
  4. Add the chili powder, cumin, smoked paprika, salt, pepper, and lime juice to the mixture. Stir everything together until all ingredients are evenly distributed.
  5. Spread the street corn dip mixture into your prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese is melted and bubbly.
  7. Remove the dish from the oven. Sprinkle the top evenly with the crumbled Cotija cheese.
  8. Return the dip to the oven for 3 to 5 minutes, just until the Cotija cheese begins to soften slightly.
  9. Garnish with the extra chopped cilantro before serving hot with tortilla chips or vegetable sticks.

Notes

  • For a slow cooker version, combine all ingredients (except the final Cotija garnish) in a small slow cooker. Cook on low for 2 to 3 hours or on high for 1 hour until hot. Top with Cotija and serve.
  • If you prefer a spicier dip, increase the amount of jalapeños or add a dash of your favorite hot sauce to the mixture.
  • You can roast the corn briefly in a dry skillet before adding it for a deeper flavor profile.

Nutrition

Find it online: https://cookingbycarla.com/easy-baked-street-corn-dip-elote-recipe/