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Easy Mexican Street Corn Dip (Elote Dip) for Parties

Close-up of a hot, cheesy mexican street corn dip topped with crumbled white cheese and fresh cilantro.
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Create this creamy, hot Mexican Street Corn Dip, also known as Elote Dip, that captures the bold, zesty flavors of authentic street corn. It is a quick appetizer perfect for game days or any gathering.

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
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1–2 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Juice of 1 lime
  • Salt and black pepper to taste

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 cream cheese is fully incorporated and the mixture is smooth.
  3. Stir in the Monterey Jack cheese, Mexican cheese blend, Parmesan cheese, and Cotija cheese.
  4. Add the cilantro, red onion, minced jalapeños, chili powder, smoked paprika, cumin, garlic powder, and lime juice to the mixture. Stir everything together until all ingredients are evenly distributed.
  5. Season the dip with salt and pepper to your taste.
  6. Transfer the mixture to your prepared baking dish.
  7. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  8. Remove from the oven and sprinkle the top with extra Cotija cheese and a light dusting of chili powder or paprika, if desired.
  9. Serve the warm Mexican street corn dip immediately with tortilla chips or vegetable sticks.

Notes

  • For an extra layer of smoky flavor, roast the corn kernels in a dry skillet over medium-high heat for 5 minutes before mixing them into the dip.
  • If you are making this ahead of time, assemble the dip completely, cover it, and refrigerate for up to 24 hours. Add about 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • This dip is excellent served with sturdy tortilla chips, sturdy crackers, or fresh vegetable slices like bell peppers and carrots.

Nutrition

Find it online: https://www.unfoldrecipes.com/mexican-street-corn-dip-elote-dip-recipe/