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Easy Mexican Street Corn Dip (Elote Dip)

A close-up of creamy, cheesy corn dip mixed with red peppers and spices, served in a white bowl.
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Make this creamy, cheesy Mexican Street Corn Dip for your next gathering. This simple fiesta-style appetizer is quick to prepare and always a crowd-pleaser.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese, crumbled (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Tortilla chips or vegetable sticks for serving

Instructions

  1. In a large bowl, combine the drained corn and drained Rotel.
  2. Add the softened cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, and mayonnaise to the bowl.
  3. Stir in the chili powder, cumin, and garlic powder. Mix everything until it is fully combined and creamy.
  4. Taste the dip and add salt and pepper as needed.
  5. If serving cold, cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
  6. If you prefer a hot corn dip, transfer the mixture to an oven-safe dish, top with the cotija cheese (if using), and bake at 375°F (190°C) for 15 to 20 minutes, or until hot and bubbly.
  7. Serve the dip with tortilla chips or fresh vegetables.

Notes

  • For a spicier dip, add one finely diced jalapeño pepper to the mixture.
  • You can roast the corn briefly in a dry skillet before mixing for a deeper flavor profile.
  • This recipe works well as a cold corn dip for quick serving or can be heated for a hot corn dip experience.

Nutrition

Find it online: https://cookerycommand.com/easy-mexican-street-corn-dip-recipe/