Print

Hot & Cheesy Mexican Street Corn Dip (Elote Dip)

A baked, bubbling mexican street corn dip in a white oval casserole dish with a golden brown, cheesy top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this warm, cheesy Mexican Street Corn Dip for your next gathering. It captures the bold, zesty flavor of elote in a creamy, shareable appetizer perfect for serving with tortilla chips.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 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 crumbled Cotija cheese, plus more for topping
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1–2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Tortilla chips or vegetable sticks for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, Mexican blend cheese, and 1/2 cup of the Cotija cheese.
  4. Add the cilantro, red onion, minced jalapeños, chili powder, cumin, smoked paprika, garlic powder, and lime juice to the mixture. Stir everything together until well combined.
  5. Season the dip with salt and pepper. Taste the mixture and adjust spices or lime juice as needed for your preference.
  6. Transfer the dip mixture to your prepared skillet or baking dish.
  7. Top the dip evenly with the remaining Cotija cheese.
  8. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden.
  9. Let the dip rest for 5 minutes before serving warm with your favorite tortilla chips or vegetable sticks for dipping.

Notes

  • For an extra layer of flavor, you can char the drained corn kernels in a dry skillet over medium-high heat for about 5 minutes before mixing them into the dip.
  • If you prefer a slow cooker method, combine all ingredients (except the topping Cotija), place in a small slow cooker, and cook on low for 2 hours or high for 1 hour until hot.
  • Garnish the finished dip with extra chopped cilantro and a sprinkle of chili powder for color.

Nutrition

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