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The Ultimate Creamy Mexican Street Corn Dip (Elote Dip)

mexican street corn dip - Tasty
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Make this creamy, cheesy Mexican Street Corn Dip, also known as Elote Dip, for your next gathering. It captures the smoky, tangy flavors of classic street corn simply.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled Cotija cheese, plus more for topping
  • 2 cups frozen or canned corn, drained (if canned)
  • 1/2 cup roasted red peppers, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 small jalapeño, seeded and minced (for heat)

Instructions

  1. If using frozen corn, thaw it. If you want charred corn flavor, lightly sauté the corn in a dry skillet over medium-high heat until lightly browned in spots, then set aside.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, and most of the Cotija cheese (reserve some for garnish).
  4. Add the corn, roasted red peppers, cilantro, lime juice, chili powder, smoked paprika, cumin, salt, pepper, and optional jalapeño to the cheese mixture. Mix everything until well combined.
  5. Transfer the dip mixture to an oven-safe skillet or baking dish.
  6. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the dip is hot and bubbly throughout.
  7. Remove from the oven. Sprinkle the remaining Cotija cheese and a dash of chili powder on top for garnish.
  8. Serve this **Game Day Appetizer** warm with tortilla chips or crisp crackers.

Notes

  • For a slow cooker option, combine all ingredients in a small slow cooker. Cook on low for 2 hours or high for 1 hour, stirring halfway through.
  • You can serve this **Appetizer Dip for Parties** cold if you prefer a cold corn dip option, omitting the baking step.
  • To achieve the smoky flavor, charring the corn in a dry skillet is recommended.

Nutrition

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