Mexican Street Corn Dip (Hot Baked Elote Dip)
Description
All the flavors of traditional Mexican street corn baked into a warm, creamy, cheesy dip. It’s an easy appetizer for game day, parties, and get-togethers!
Ingredients
Units
Scale
- 8 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups freshly shredded Monterey Jack cheese
- 1 jalapeño, diced (seeds removed)
- 1 tablespoon lime juice
- 2 teaspoons onion powder
- 1 clove garlic, minced
- 1/2 - 1 teaspoon cayenne pepper, depending on desired heat
- 1/4 teaspoon salt
- 2 1/2 cups frozen corn, thawed
- 1/2 cup cotija cheese, crumbled (divided)
- 2 tablespoons fresh cilantro, chopped
- Optional Garnishes: lime juice, cayenne pepper
Instructions
- Preheat the oven to 350°F.
- Using a hand mixer or a large spoon, mix together cream cheese and sour cream until smooth.
- Add Monterey Jack cheese, jalapeño, lime juice, onion powder, garlic, cayenne pepper, and salt. Mix until evenly distributed.
- Mix corn and ¼ cup of cotija cheese into the mixture.
- Spread mixture into an ungreased, oven-safe dish. Bake for 20-25 minutes until the edges just start to brown. The top will look crusted over, and the inside is warm and cheesy.
- Garnish baked dip with cilantro and remaining cotija cheese. Optional: Add more lime juice and extra dashes of cayenne pepper.
Notes
- Yield: Makes about 4½ cups of dip, or 9 servings at ½ cup each. It serves about 18 as part of a party spread with other appetizers.
- Cream cheese & sour cream: Use original, full-fat versions. Lower-fat cream cheese makes the dip drier and less creamy.
- Cheese: Freshly shredded Monterey Jack melts creamier than pre-shredded.
- Corn: Thaw frozen corn quickly in a colander under cold running water for 2-3 minutes, then pat it dry. Canned corn works too; just drain and dry it completely.
- Cotija substitute: Feta works well when you can’t find cotija.
- Heat level: Use ½ teaspoon cayenne for mild heat or the full teaspoon for a spicier dip.
- Baking dish: An 11×7 oval dish, a 9×9 pan, or a similar size all work. Adjust the bake time by a few minutes for a much larger or smaller dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 1 week. Reheat individual portions in the microwave or the whole dish in the oven until warm.
Nutrition
- Serving Size: ¼ cup
- Calories: 129
- Sugar: 2.1 g
- Sodium: 192.5 mg
- Fat: 9.9 g
- Carbohydrates: 5.8 g
- Fiber: 0.6 g
- Protein: 5.3 g
- Cholesterol: 28.1 mg
Recipe Card powered by