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Creamy Baked Elote Dip: The Best Mexican Street Corn Dip

Close-up of a creamy, baked elote dip topped with browned cheese and paprika in a white serving dish.
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Make this creamy, cheesy Baked Elote Dip, inspired by authentic Mexican street corn. This easy appetizer is perfect for game days or parties and comes together quickly for a crowd-pleasing snack.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup Cotija cheese, crumbled (for topping)
  • Tajin seasoning, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or an 8×8 inch baking dish.
  2. In a large bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, Mexican blend cheese, 1/2 cup of the Cotija cheese, and Parmesan cheese into the corn mixture.
  4. Add the chopped cilantro, lime juice, chili powder, cumin, and cayenne pepper (if using). Mix everything well until all ingredients are evenly distributed.
  5. Transfer the mixture to your prepared skillet or baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  7. Remove the dip from the oven. Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
  8. Return the dip to the oven for 3 to 5 minutes, or until the topping is lightly golden.
  9. Let the dip cool for 5 minutes before serving. Garnish with a light sprinkle of Tajin seasoning.
  10. Serve your warm and cheesy dip with tortilla chips or fresh vegetable sticks.

Notes

  • For a richer flavor, roast the drained whole kernel corn in a dry skillet over medium heat until lightly browned before mixing it into the dip.
  • You can make this dip ahead of time. Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a Crockpot Elote Dip, combine all ingredients except the topping cheese, cook on low for 2-3 hours or high for 1-1.5 hours, then top with cheese and bake or broil briefly until melted.

Nutrition

Find it online: https://kitchenican.com/elote-dip-creamy-baked-mexican-street-corn-dip/