Print

Ultimate Creamy Baked Mexican Street Corn Dip (Elote Dip)

A spoonful being lifted from a hot, baked street corn dip topped with crumbled white cheese and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, cheesy Mexican Street Corn Dip, also known as Elote Dip, for your next gathering. This hot, scoopable appetizer is packed with bold, spicy flavor and is a guaranteed crowd-pleaser served with tortilla chips.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel 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, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cotija cheese, crumbled (or Parmesan if unavailable)
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for heat preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional Garnish: Lime wedges, extra chili powder, crumbled cotija cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until the base is smooth.
  3. Stir in 3/4 cup of the Monterey Jack cheese, 3/4 cup of the cheddar cheese, cilantro, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine all ingredients.
  4. Transfer the corn dip mixture into your prepared baking dish.
  5. Top the dip evenly with the remaining 1/4 cup Monterey Jack cheese and 1/4 cup cheddar cheese.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  7. Remove from the oven and immediately sprinkle the crumbled cotija cheese over the top.
  8. Serve the hot street corn dip immediately with tortilla chips, crackers, or fresh vegetable sticks.

Notes

  • For a Crockpot Street Corn Dip, combine all ingredients except the final cotija sprinkle. Cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally. Top with cotija before serving.
  • If you prefer a smoky flavor, roast the corn in a dry skillet over medium-high heat until lightly charred before mixing it into the dip base.
  • To make this dip spicier, add one finely minced jalapeño (seeds removed) to the mixture.

Nutrition

Find it online: https://chefsily.com/street-corn-dip-ultimate-creamy-baked-elote/