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Creamy Baked Mexican Street Corn Dip (Elote Dip)

Close-up of hot, baked street corn dip in a white casserole dish, topped with melted cheese, chili powder, and fresh cilantro.
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This is the scoopable, cheesy dip that captures the bold, tangy, and spicy flavor of Mexican street corn. Bake it hot for a crowd-pleasing party appetizer.

Ingredients

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  • 1 (15 ounce) can sweet 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 Cotija cheese, crumbled (or Parmesan if unavailable)
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Optional garnish: extra Cotija, 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, Cotija cheese, cilantro, red onion, chili powder, smoked paprika, cumin, cayenne pepper, and lime juice. Mix everything well to distribute the spices evenly. Season with salt and pepper.
  4. Transfer the dip mixture to your prepared baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  6. Remove from the oven. Let it cool for 5 minutes before serving. Garnish with extra Cotija, a sprinkle of chili powder, and serve immediately with tortilla chips or sturdy crackers.

Notes

  • For a deeper flavor, roast the drained corn in a dry skillet over medium-high heat until lightly charred before mixing it into the dip base.
  • If you prefer a slow cooker street corn dip, combine all ingredients (except the topping cheese), cook on low for 2 hours, then top with cheese and bake or broil until melted.
  • Use high-quality Cotija cheese; it provides the authentic salty tang that defines elote flavor.

Nutrition

Find it online: https://kitchenslang.com/street-corn-dip-creamy-baked-elote-recipe/