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Easy Mexican Street Corn Dip

Close-up of baked mexican street corn dip bubbling with melted, browned cheese and visible corn kernels in a ceramic dish.
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Make this creamy, cheesy Mexican Street Corn Dip, also known as Elote Dip, quickly for your next gathering.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup 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 salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an oven-safe skillet or baking dish.
  2. In a large bowl, combine the drained corn, sour cream, mayonnaise, Monterey Jack cheese, Cotija cheese, Parmesan cheese, cilantro, red onion, minced jalapeño, chili powder, cumin, salt, and pepper. Mix until all ingredients are evenly incorporated.
  3. Stir in the lime juice.
  4. Transfer the mixture to your prepared skillet or baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and lightly golden.
  6. Drizzle with olive oil before serving hot with tortilla chips or vegetable sticks.

Notes

  • For a smoky flavor, roast the corn in a dry skillet over medium-high heat for 5 minutes before mixing it into the dip.
  • If you prefer less heat, remove all seeds and white membranes from the jalapeño before mincing.
  • You can assemble the dip mixture up to one day ahead and store it covered in the refrigerator. Add 5 extra minutes to the baking time if baking cold.

Nutrition

Find it online: https://spoonfulsnap.com/mexican-street-corn-dip-recipe-2/