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The Best Creamy Mexican Street Corn Dip (Elote Dip Recipe)

Close-up of baked mexican street corn dip topped with crumbled white cheese and fresh cilantro.
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Make this easy, cheesy, and warm Mexican Street Corn Dip for your next gathering. This Elote Dip Recipe captures all the bold, zesty flavors of authentic street corn in a perfect, shareable appetizer.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 (15 ounce) can white corn, drained
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1–2 teaspoons chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Tortilla chips or vegetable sticks, for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or a small baking dish.
  2. In a large bowl, combine the drained sweet corn and white corn.
  3. Add the mayonnaise, sour cream, Monterey Jack cheese, Mexican blend cheese, cilantro, red onion, lime juice, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Mix all ingredients thoroughly until everything is evenly coated and combined. Season with salt and pepper.
  5. Transfer the mixture to your prepared skillet or baking dish.
  6. Sprinkle the crumbled Cotija cheese evenly over the top of the dip.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden.
  8. If you want a bubbly hot appetizer, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  9. Remove from the oven and let it cool slightly before serving warm with tortilla chips or fresh vegetables.

Notes

  • For an extra layer of authentic street corn flavor, you can lightly char some of the corn kernels in a dry skillet before mixing them into the dip.
  • This recipe works well as a quick dip made on the stovetop if you prefer not to bake it; just heat gently until warm.
  • If you do not have Cotija cheese, Feta cheese makes a good substitute for that salty tang.
  • This is a fantastic game day snack that disappears fast!

Nutrition

Find it online: https://kitchenuser.net/mexican-street-corn-dip-elote-dip-recipe/