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Easy Mexican Street Corn Dip (Elote Dip)

A creamy, baked street corn dip in a round dish, topped with crumbled white cheese and a dusting of red chili powder.
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This creamy, cheesy street corn dip brings the bold flavors of Mexican street corn to your table. It is a quick and crowd-pleasing appetizer perfect for game days or parties.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 8 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup cooked, crumbled bacon (optional)
  • For Garnish: Extra cotija cheese, lime wedges, chili powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a medium oven-safe skillet.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, mayonnaise, sour cream, Monterey Jack cheese, cheddar cheese, 1/4 cup of the cotija cheese, cilantro, lime juice, chili powder, cumin, and cayenne pepper if you are using it. Mix until all ingredients are fully incorporated and smooth.
  3. Fold in the optional crumbled bacon if you are using it.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.
  6. Remove the dip from the oven. Sprinkle the remaining 1/4 cup of cotija cheese over the top.
  7. Serve immediately with tortilla chips, vegetable sticks, or crackers. Garnish with extra lime wedges and a light dusting of chili powder.

Notes

  • For a quicker version, you can skip baking and serve this dip cold after chilling for at least one hour. This makes it a great cold street corn dip option.
  • If you prefer a smoky flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them into the dip.
  • To make this a Crockpot Corn Dip, combine all ingredients (except garnishes) in a small slow cooker. Cook on low for 2 hours or high for 1 hour, stirring halfway through.

Nutrition

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

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