Print

Amazing Mexican street corn dip with 1 delightful twist

Mexican street corn dip
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican street corn dip, inspired by elote, is a cheesy, spicy, and flavorful party dip perfect for gatherings. Serve it warm with your favorite tortilla chips for a crowd-pleasing appetizer.

Ingredients

Scale
  • 1 (15 ounce) can corn, drained
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1-2 jalapeños, minced (seeds removed for less heat)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra spice)
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the drained corn, mayonnaise, sour cream, chopped cilantro, lime juice, minced jalapeños, chili powder, cumin, and cayenne pepper (if using).
  3. Season with salt and pepper to your preference. Stir well to combine all ingredients.
  4. Pour the mixture into a small oven-safe baking dish.
  5. Top evenly with the shredded Monterey Jack cheese, crumbled cotija cheese, and chopped red onion.
  6. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the dip is heated through.
  7. Serve immediately with tortilla chips or your favorite dippers.

Notes

  • For a smokier flavor, you can grill or roast the corn before adding it to the dip.
  • Adjust the amount of jalapeño and cayenne pepper to control the spice level.
  • If you don’t have cotija cheese, feta cheese can be a suitable substitute.
  • This dip can be made ahead of time and reheated before serving.

Nutrition

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