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Easy Baked Mexican Street Corn Dip

A spoonful of hot, cheesy street corn dip being lifted from a white baking dish, topped with cotija cheese.
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A creamy, cheesy dip inspired by Mexican street corn (elote), perfect for serving hot at parties or game days.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup frozen corn kernels, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup cotija cheese, crumbled, divided
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Juice of 1 lime
  • 2 tablespoons butter, melted (for topping)
  • Extra chili powder and cotija cheese for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or oven-safe skillet.
  2. In a large bowl, combine the drained whole kernel corn and thawed corn.
  3. Add the softened cream cheese, mayonnaise, sour cream, 3/4 cup of the Monterey Jack cheese, 1/4 cup of the cotija cheese, red onion, cilantro, jalapeño, chili powder, cumin, salt, and lime juice. Mix until all ingredients are well combined and smooth.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/4 cup Monterey Jack cheese and 1/4 cup cotija cheese over the top.
  6. Drizzle the melted butter evenly over the cheese topping.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese is melted and lightly golden brown.
  8. Remove from the oven. Let it cool for 5 minutes before serving. Garnish with extra chili powder and cotija cheese.
  9. Serve hot with tortilla chips, crackers, or vegetable sticks.

Notes

  • For a smoky flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them into the dip.
  • If you prefer a spicier dip, leave some or all of the jalapeño seeds in.
  • You can assemble this dip up to 24 hours ahead of time. Cover and refrigerate, then add 5-10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://delishdreams.com/easy-baked-street-corn-dip-recipe/