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Easy Warm Mexican Street Corn Dip (Elote Dip)

Close-up of a baked Mexican street corn dip in a white bowl, featuring melted, browned cheese and cilantro garnish.
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Make this creamy, cheesy Mexican Street Corn Dip, also known as Elote Dip. It is a quick, crowd-pleasing appetizer perfect for parties or game days, served warm with tortilla chips.

Ingredients

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  • 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 Cotija cheese, crumbled, plus extra for topping
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup pickled jalapeños, chopped, plus more for topping
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and 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.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, 1/2 cup of Cotija cheese, cilantro, chopped jalapeños, chili powder, cumin, smoked paprika, and garlic powder. Mix everything until well combined. Season with salt and pepper.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Top the dip with the remaining Cotija cheese and a few extra chopped jalapeños, if desired.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown and bubbly.
  7. Let the dip cool for 5 minutes before serving warm with tortilla chips or vegetables.

Notes

  • For a quicker version, you can prepare this dip on the stovetop over medium heat until warm and creamy, skipping the oven step.
  • If you prefer less heat, omit the jalapeños from the dip mixture and use them only as a garnish.
  • This dip tastes best when served warm, straight from the oven or stovetop.

Nutrition

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