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Creamy Mexican Street Corn Dip

Close-up of a creamy, baked corn dip topped with melted, browned cheese and herbs.
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Make this creamy, cheesy Mexican Street Corn Dip, often called Elote Dip, for your next gathering. It is easy to prepare and serves well hot or warm.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, drained Rotel, mayonnaise, sour cream, Monterey Jack cheese, cheddar cheese, Parmesan cheese, cilantro, chili powder, cumin, smoked paprika, and cayenne pepper if you are using it. Mix all ingredients until they are well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and lightly golden.
  5. Let the dip cool for 5 minutes before serving warm with tortilla chips or crackers.

Notes

  • You can serve this dip cold if you prefer, though heating it enhances the flavor.
  • For extra flavor, lightly char the corn kernels in a dry skillet before mixing them in.
  • Garnish the top with crumbled cotija cheese before serving for an authentic street corn taste.

Nutrition

Find it online: https://delishdreams.com/creamy-mexican-street-corn-dip-corn-dip/