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Easy Mexican Street Corn Dip (Elote Dip)

A spoonful of hot, cheesy mexican street corn dip being lifted from a cast iron skillet, topped with cotija cheese and cilantro.
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Make this creamy, cheesy Mexican Street Corn Dip for your next gathering. It captures the bold flavors of elote in a warm, shareable appetizer that is quick to prepare.

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 cheddar 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 jalapeño, seeded and minced (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 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 an 8×8 inch baking dish or a similar sized 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 the Monterey Jack cheese, cheddar cheese, 1/2 cup of the Cotija cheese, cilantro, red onion, and minced jalapeño, if using.
  4. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and lime juice to the mixture. Stir everything together until all ingredients are evenly distributed. Season with salt and pepper.
  5. Transfer the dip mixture to your prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  7. Remove from the oven. Sprinkle the top with the remaining Cotija cheese and a little extra cilantro or chili powder for garnish.
  8. Serve the warm Mexican Street Corn Dip immediately with your favorite tortilla chips or fresh vegetables.

Notes

  • For a quicker version, you can combine all ingredients and heat them on the stovetop over medium heat until warm, then transfer to a serving bowl.
  • If you do not have Cotija cheese, you can substitute it with an equal amount of crumbled feta cheese.
  • To make this dip extra cheesy, you can broil it for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

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