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Amazing 15-Minute Mexican Street Corn Dip

mexican street corn dip
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Make the best, creamiest, and cheesiest Mexican Street Corn Dip, also known as Elote Dip. This warm, bubbly appetizer captures the tangy, slightly spicy flavor of traditional street corn. It is quick to prepare, making it perfect for your next party, game day, or BBQ.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup Mexican cheese blend, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 (15 ounce) can sweet corn, drained
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 cup cooked, crumbled bacon (optional)
  • 1/2 cup finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste
  • 1/2 cup Cotija cheese, crumbled (for topping)
  • Lime wedges (for serving)
  • Tortilla chips or vegetables for dipping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a medium oven-safe skillet or baking dish.
  2. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
  3. Stir in the Mexican cheese blend, Parmesan cheese, drained corn, drained green chiles, bacon (if using), cilantro, chili powder, cumin, and cayenne pepper. Mix well until all ingredients are evenly incorporated.
  4. Season the mixture with salt and pepper to your preference.
  5. Transfer the dip mixture to your prepared oven-safe skillet or baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is starting to bubble.
  7. Remove the dip from the oven. Sprinkle the crumbled Cotija cheese evenly over the top.
  8. Return the dip to the oven for 3 to 5 minutes, or until the Cotija cheese is slightly softened and golden.
  9. Serve the warm dip immediately with tortilla chips or fresh vegetables. Offer lime wedges on the side for an extra burst of tang.

Notes

  • For a stovetop version, combine all ingredients (except Cotija topping) in a skillet over medium heat. Stir constantly until the mixture is hot and melted, about 10 minutes. Top with Cotija and serve.
  • If you have a slow cooker, combine all ingredients, top with Cotija, and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours until hot and bubbly.
  • Adjust cayenne pepper or add a dash of hot sauce for extra heat.
  • Use fresh corn kernels instead of canned for a sweeter flavor, if desired.

Nutrition

Find it online: https://savoryskies.com/mexican-street-corn-dip-best-cheesy-recipe/