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Creamy Mexican Street Corn Dip

Close-up of a baked street corn dip in a white casserole dish, topped with melted cheese, corn, and cilantro.
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Make this easy and creamy Mexican Street Corn Dip, also known as Elote Dip. It features bold, zesty flavors perfect for parties or 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, plus 1/2 cup for topping
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup lime juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the drained sweet corn, thawed corn, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in 1 cup of Monterey Jack cheese, cotija cheese, red onion, cilantro, jalapeño, chili powder, cumin, and lime juice. Mix well to combine all ingredients.
  4. Season the mixture with salt and pepper to your preference.
  5. Spread the corn mixture evenly into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  7. Bake for 20 to 25 minutes, or until the dip is hot and the cheese on top is melted and lightly golden.
  8. Let the dip cool for 5 minutes before serving warm with tortilla chips.

Notes

  • For a smoky flavor, roast the corn in a dry skillet before mixing it into the dip.
  • If you prefer a spicier dip, leave some seeds in the jalapeño.
  • You can assemble this dip ahead of time and keep it refrigerated for up to 24 hours before baking.

Nutrition

Find it online: https://cookerycourier.com/easy-street-corn-dip-recipe/