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Ultimate Creamy Baked Elote Dip: The Best Mexican Street Corn Dip Recipe

Close-up of a hot, cheesy elote dip baked until golden brown and bubbly in a white dish.
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Make this ultimate creamy baked Elote Dip, also known as Mexican Street Corn Dip, for your next gathering. This easy party dip captures authentic street corn flavors with cheese, lime, and spice, creating a crowd-pleasing appetizer perfect for game days.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn, undrained
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Cotija cheese, crumbled, plus more for topping
  • 1/2 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Tortilla chips or vegetable sticks for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a medium oven-safe skillet.
  2. In a large bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, mayonnaise, and sour cream. Mix until smooth.
  3. Stir in the Monterey Jack cheese, 1/2 cup of the Cotija cheese, cilantro, red onion, minced jalapeño, chili powder, cumin, and smoked paprika.
  4. Add the fresh lime juice to the mixture and stir well to combine all ingredients. Season with salt and pepper.
  5. Spread the corn mixture evenly into your prepared baking dish or skillet.
  6. Top the dip evenly with the remaining crumbled Cotija cheese.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is lightly golden and bubbly.
  8. Let the dip cool for 5 minutes before serving warm with tortilla chips or fresh vegetables.

Notes

  • For a smokier flavor, roast the whole kernel corn in a dry skillet over medium-high heat until lightly charred before mixing it into the dip.
  • If you prefer a spicier dip, leave some or all of the seeds in the jalapeño.
  • You can substitute Mexican crema for the sour cream for a slightly richer texture.

Nutrition

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