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The Ultimate Creamy Hot Street Corn Dip (Elote Dip)

A close-up of hot, baked street corn dip topped with crumbled white cheese and fresh cilantro in a black cast iron skillet.
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Make this creamy, cheesy street corn dip inspired by Mexican elote. This hot appetizer is packed with charred corn, lime, and cotija cheese flavor, making it a guaranteed crowd-pleaser for game days or parties.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup frozen or canned corn kernels, drained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove from heat and set aside.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the Monterey Jack cheese, Cotija cheese, Parmesan cheese, cilantro, minced jalapeño, chili powder, cumin, salt, pepper, and lime juice until everything is well combined.
  4. Fold in the charred corn kernels.
  5. Transfer the dip mixture to an oven-safe skillet or a small baking dish. Sprinkle the top with extra Cotija cheese.
  6. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the dip is hot and bubbly around the edges.
  7. Serve the hot street corn dip immediately with sturdy tortilla chips or crackers.

Notes

  • For a slow cooker option, combine all ingredients (except the topping cheese) in a small crockpot. Cook on low for 2 hours or high for 1 hour, stirring halfway through. Top with Cotija cheese and serve warm.
  • You can char the corn under a broiler if you prefer not to use the stovetop. Spread corn on a baking sheet and broil for 3-5 minutes, watching closely to prevent burning.
  • This dip is excellent served warm or at room temperature.

Nutrition

Find it online: https://cookerycommand.com/street-corn-dip-ultimate-creamy-hot-elote-recipe/