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Warm Mexican Street Corn Dip (Elote Dip)

Close-up of baked Mexican Street Corn Dip with a golden-brown, cheesy top garnished with cilantro and red onion.
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A rich, cheesy, and spicy warm dip inspired by Mexican street corn, perfect for serving at holiday parties or gatherings.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup frozen corn kernels, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup crumbled Cotija cheese, divided
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1-2 jalapeños, seeded and minced (adjust to heat preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste
  • Lime juice from 1/2 lime

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch oven-safe skillet or small baking dish.
  2. In a large bowl, combine the drained canned corn, thawed frozen corn, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in 3/4 cup of the Monterey Jack cheese, 1/4 cup of the Cotija cheese, red onion, cilantro, minced jalapeños, chili powder, smoked paprika, and cumin. Mix well to combine all ingredients.
  4. Season the mixture with salt and pepper. Stir in the lime juice.
  5. Transfer the dip mixture to the prepared skillet or baking dish.
  6. Top the dip evenly with the remaining 1/4 cup Monterey Jack cheese and the remaining 1/4 cup Cotija cheese.
  7. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese topping is melted and lightly golden brown.
  8. Let the dip cool for 5 minutes before serving warm. Garnish with extra cilantro if desired.

Notes

  • For make-ahead preparation, mix all ingredients except the top layer of cheese. Cover and refrigerate for up to 2 days. Before baking, let the dip sit at room temperature for 30 minutes, then top with cheese and bake as directed.
  • Serve with tortilla chips, sturdy crackers, bell pepper strips, or jicama sticks for dipping.
  • For a richer flavor, you can roast or grill the corn slightly before mixing it into the dip base.

Nutrition

Find it online: https://tasteportfolio.com/appetizer-recipes-holiday-party-ideas-mexican-street-corn-dip/