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Easy Baked Mexican Street Corn Dip (Elote Dip)

Close-up of a creamy, baked street corn dip in a casserole dish with a golden, cheesy crust and fresh parsley.
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Make this creamy, cheesy street corn dip that captures the bold, spicy flavor of Mexican elote. It is a simple, crowd-pleasing appetizer perfect for game days or parties.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cotija cheese, crumbled (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • Salt and black pepper to taste
  • Optional toppings: extra cotija cheese, lime wedges, chili powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
  2. In a large bowl, combine the drained corn, drained Ro-Tel, softened cream cheese, sour cream, and mayonnaise. Mix until the cream cheese is fully incorporated and the mixture is smooth.
  3. Stir in the 1 cup of Monterey Jack cheese, Parmesan cheese, cilantro, chili powder, smoked paprika, cumin, and cayenne pepper. Mix well to distribute the spices evenly. Season with salt and pepper.
  4. Spread the street corn dip mixture into your prepared baking dish.
  5. Top the dip evenly with the remaining 1/2 cup of Monterey Jack cheese.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden.
  7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra cotija cheese, if using.
  8. Serve your hot baked dip warm with tortilla chips, sturdy crackers, or fresh vegetable sticks.

Notes

  • For a richer flavor, roast the drained corn in a dry skillet over medium-high heat for 5 minutes before mixing it into the dip base.
  • If you prefer a slow cooker street corn dip, combine all ingredients (except the topping cheese), place in a small slow cooker, and cook on low for 2 hours or high for 1 hour, stirring halfway through. Top with cheese and cook until melted.
  • You can substitute Mexican crema for sour cream for a slightly different tang.

Nutrition

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