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Creamy, Cheesy Mexican Street Corn Dip (Elote Dip)

A freshly baked Mexican Street Corn Dip, creamy and cheesy with browned edges, topped with chopped red onion and cilantro.
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Make this creamy, cheesy Mexican Street Corn Dip. This recipe delivers the classic street corn flavor in an irresistible, warm dip format perfect for any gathering.

Ingredients

Scale
  • 2 (15 ounce) cans sweet corn, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Optional topping: Extra Cotija cheese, chili powder, lime wedges

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
  3. Stir in the Monterey Jack cheese, half of the Cotija cheese, Parmesan cheese, red onion, cilantro, jalapeño, chili powder, cumin, salt, and pepper. Mix well to distribute ingredients evenly.
  4. Stir in the lime juice. Taste the mixture and adjust seasonings if needed.
  5. Transfer the dip mixture to the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the edges are lightly browned.
  7. Remove from the oven. Sprinkle the remaining Cotija cheese and a dash of chili powder over the top.
  8. Serve warm with tortilla chips or sturdy crackers.

Notes

  • For a smokier flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them into the dip.
  • If you prefer a baked dip without a crust, cover the dish with foil for the first 15 minutes of baking, then remove the foil for the remaining time.
  • You can substitute Mexican crema for sour cream for a slightly richer texture.

Nutrition

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