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Creamy Baked Mexican Street Corn Dip (Elote Dip)

A spoonful of hot, cheesy street corn dip being lifted from a white baking dish topped with melted cheese and cilantro.
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Make this bold, creamy Mexican Street Corn Dip, perfect for parties or game day. This easy, cheesy appetizer delivers the classic street corn flavor in a warm, scoopable dip.

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, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (adjust for spice preference)
  • Salt and black pepper to taste
  • Optional toppings: Cotija cheese, lime wedges, extra cilantro

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 ingredients are smooth and well combined.
  3. Stir in 3/4 cup of the Monterey Jack cheese, 3/4 cup of the cheddar cheese, the Parmesan cheese, cilantro, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Mix everything thoroughly.
  4. Transfer the mixture to your prepared baking dish.
  5. Top the dip evenly with the remaining 1/4 cup Monterey Jack cheese and 1/4 cup cheddar cheese.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  7. Remove from the oven. Let the dip cool for 5 minutes before serving.
  8. Garnish with crumbled Cotija cheese, extra cilantro, and serve warm with tortilla chips or vegetable sticks.

Notes

  • For a smoky flavor, roast the corn briefly in a dry skillet before mixing it into the dip.
  • If you prefer a slow cooker street corn dip, combine all ingredients (reserving half the topping cheese), place in a small slow cooker, and cook on low for 2 hours or high for 1 hour, topping with remaining cheese for the last 15 minutes.
  • This dip pairs well with sturdy tortilla chips or fresh bell pepper strips for dipping.

Nutrition

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