The Ultimate Crowd-Pleasing Corn Dip: Creamy Mexican Street Corn Style
I’m Alex, and I want to share this incredibly easy and flavorful corn dip recipe with you. This creamy, cheesy dip, inspired by Mexican Street Corn (Elote), is the perfect party appetizer for game days or potlucks. It brings big flavor without complicated steps.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream style corn
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: crumbled cotija cheese, lime wedges, extra cilantro
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
- In a large bowl, combine the whole kernel corn, cream style corn, softened cream cheese, Monterey Jack cheese, cheddar cheese, mayonnaise, and sour cream. Mix until everything is smooth and well combined.
- Stir in the cilantro, minced jalapeño (if using), chili powder, cumin, salt, and pepper. Mix until the spices are evenly distributed throughout the corn dip base.
- Transfer the corn dip mixture into your prepared baking dish. Spread it into an even layer.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and bubbly.
- Remove the dip from the oven. If desired, sprinkle with crumbled cotija cheese and garnish with extra cilantro.
- Serve this hot corn dip immediately with your favorite tortilla chips, sturdy crackers, or fresh vegetable sticks.
Notes
- You can prepare this cheesy corn dip mixture up to one day ahead. Cover and refrigerate, then add about 5-10 minutes to the baking time when ready to serve.
- For a smoky flavor reminiscent of authentic Elote, you can briefly char the whole kernel corn in a dry skillet before mixing it into the dip.
- If you prefer a cold corn dip, skip the baking step. Chill the mixed dip for at least 2 hours before serving.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 65