PrintEasy Mexican Street Corn Dip (Elote Dip)
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.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a medium oven-safe skillet.
- 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.
- Fold in the optional crumbled bacon if you are using it.
- Spread the mixture evenly into your prepared baking dish.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.
- Remove the dip from the oven. Sprinkle the remaining 1/4 cup of cotija cheese over the top.
- 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
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 10
- Cholesterol: 65