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Creamy Baked Mexican Street Corn Dip (Elote Dip)

A close-up of a freshly baked, golden-brown street corn dip topped with chopped parsley in a round baking dish.
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This baked Mexican street corn dip captures the bold, tangy, and cheesy flavors of elote in a warm, scoopable appetizer perfect for parties and game days.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 cup frozen corn, 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 grated Parmesan cheese
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • Optional garnish: extra cotija, lime wedges, chili powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
  2. In a large bowl, combine the drained canned corn and thawed frozen corn.
  3. Add the softened cream cheese, sour cream, and mayonnaise to the corn mixture. Stir until the base is smooth and well combined.
  4. Mix in 3/4 cup of the Monterey Jack cheese, the Parmesan cheese, cotija cheese, cilantro, minced jalapeño, chili powder, smoked paprika, cumin, salt, and pepper. Stir everything together until the ingredients are evenly distributed.
  5. Stir in the lime juice.
  6. Transfer the dip mixture to your prepared baking dish and spread it evenly.
  7. Top the dip with the remaining 1/4 cup of Monterey Jack cheese.
  8. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden.
  9. Remove from the oven and let it cool for 5 minutes before serving. Garnish as desired.
  10. Serve this hot cheese dip for parties immediately with tortilla chips.

Notes

  • For an extra layer of flavor, roast the corn in a dry skillet over medium-high heat until lightly charred before mixing it into the dip.
  • If you prefer a spicier dip, leave some seeds in the jalapeño or add a dash of cayenne pepper.
  • This recipe works well as a slow cooker street corn dip; combine all ingredients except the top cheese layer, cook on low for 2 hours, then top with cheese and bake or broil briefly until melted.

Nutrition

Find it online: https://cookingbyfelix.com/street-corn-dip-creamy-baked-elote-recipe/