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Cheesy Baked Mexican Street Corn Dip (Elote Dip)

Close-up of hot, baked street corn dip in a white casserole dish, topped with crumbled white cheese.
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Make this rich, creamy, and cheesy Mexican Street Corn Dip, also known as Elote Dip. This hot appetizer delivers bold, zesty street corn flavor and is perfect for game days or parties.

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 or Mexican crema
  • 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 fresh or frozen corn kernels, cooked
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Cotija cheese, for topping
  • Lime wedges, 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 softened cream cheese, sour cream, and mayonnaise. Mix until the base is smooth.
  3. Stir in the drained canned corn, drained Rotel, Monterey Jack cheese, cheddar cheese, 1/2 cup Cotija cheese, cooked corn kernels, cilantro, chili powder, cumin, salt, and pepper. If you want heat, mix in the minced jalapeño now.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the edges are lightly browned.
  6. Remove the dip from the oven. Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
  7. Let the dip cool for 5 minutes before serving hot with tortilla chips. Offer lime wedges on the side for an extra zest.

Notes

  • For a quicker version, skip the baking step. Mix all ingredients and serve the dip cold or at room temperature with chips. This works well for a simple dump-and-mix party dip.
  • If you prefer a smoky flavor, roast the fresh corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them in.
  • To make this a Crockpot Street Corn Dip, combine all ingredients except the topping cheese, place in a small slow cooker, and cook on low for 2 hours or high for 1 hour, stirring halfway through. Top with Cotija before serving.

Nutrition

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