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Creamy Baked Elote Dip: Mexican Street Corn Appetizer

A close-up of a thick, baked slice of creamy elote dip, topped with browned cheese and fresh cilantro.
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Make this creamy, cheesy Elote Dip inspired by Mexican street corn. It features charred corn, Cotija cheese, and lime, perfect as an easy party dip served warm with tortilla chips.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon olive oil
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup Cotija cheese, crumbled, divided
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
  2. Char the corn: Heat the olive oil in a large skillet over medium-high heat. Add the drained canned corn and the thawed frozen corn. Cook, stirring occasionally, until the corn kernels are lightly browned and slightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  4. Stir in the charred corn mixture, 3/4 cup of the Cotija cheese, the Monterey Jack cheese, lime juice, chili powder, smoked paprika, cumin, salt, pepper, and minced jalapeño, if using. Mix until all ingredients are well combined.
  5. Transfer the mixture to your prepared baking dish. Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
  6. Bake for 15 to 20 minutes, or until the dip is hot throughout and the cheese on top is lightly golden.
  7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro. Serve this warm dip recipe with tortilla chips.

Notes

  • For extra smoky flavor, you can use chipotle powder instead of chili powder.
  • If you do not have Cotija cheese, use Parmesan cheese as a substitute, though the flavor will change slightly.
  • This dip is excellent made ahead; cover and refrigerate unbaked, then add 5-10 minutes to the baking time.

Nutrition

Find it online: https://cookingbycarla.com/easy-elote-dip-recipe-creamy-corn-appetizer/