Mexican Street Corn Dip (Elote Dip) Recipe
Introduction
Mexican Street Corn Dip, also known as Elote Dip, brings all the bold and creamy flavors of traditional elote into a shareable, easy-to-make appetizer. Perfect for parties or a tasty snack, this dip combines spicy, tangy, and cheesy elements that everyone will love.
Ingredients
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can be used as substitutes)
- 2 cloves garlic (minced)
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend for a milder flavor)
- 30 oz. canned corn (fully drained and rinsed; fresh or defrosted frozen corn also work)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
- 1 jalapeno pepper (chopped; leave seeds for extra spice or remove for milder heat)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Step 1: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray and set it aside.
- Step 2: In a high-powered blender or mixer, combine the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and fully combined.
- Step 3: Transfer the blended mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta, chopped jalapeno, red onion, and cilantro. Stir everything together until evenly combined.
- Step 4: Pour the mixture into the prepared baking dish and spread it out evenly. If desired, sprinkle additional cheese on top for extra cheesiness.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the dip is hot and bubbly.
- Step 6: Garnish with extra cilantro, feta, and a drizzle of hot sauce before serving. Enjoy warm with tortilla chips or fresh veggies.
Tips & Variations
- For a smoky flavor, add a teaspoon of smoked paprika or use roasted corn instead of canned.
- To make it vegetarian, ensure the hot sauce is free from animal-derived ingredients and use vegetarian cheeses.
- Swap the jalapeno for a milder pepper like poblano, or add extra for a spicier dip.
- If you prefer a thicker dip, reduce the sour cream slightly or add more cream cheese.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm, stirring occasionally for even heating. This dip is best enjoyed fresh but keeps well for quick reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip up to a day in advance. Assemble the dip and cover it tightly, then refrigerate. Bake just before serving to ensure it’s hot and bubbly.
What can I serve with Mexican Street Corn Dip?
This dip pairs perfectly with tortilla chips, sliced veggies like bell peppers and cucumbers, or even toasted baguette slices for scooping.
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Mexican Street Corn Dip (Elote Dip) Recipe
- Total Time: 30-35 minutes
- Yield: 8–10 servings 1x
- Diet: Low Fat
Description
This Mexican Street Corn Dip (Elote Dip) is a creamy, cheesy, and flavorful appetizer inspired by classic Mexican street corn. Made with a blend of cream cheese, sour cream, fresh corn, spicy jalapeno, and a mix of cheeses, it’s baked until bubbly and perfect for parties or casual gatherings.
Ingredients
Dairy & Cheese
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt and mayo also work as alternatives)
- 2 cups freshly shredded pepper jack cheese (divided) or Mexican blend cheese for a milder flavor
- 4 oz. low-fat feta cheese or Cotija cheese, crumbled
Produce
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice (from 1 lime)
- 1 jalapeno pepper, chopped (leave seeds for extra spice or remove for milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Other
- 2 tbsp hot sauce
- 30 oz. canned corn, fully drained and rinsed (2 cans); fresh or defrosted frozen corn also work
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray. Set it aside while you prepare the dip mixture.
- Blend Ingredients: In a high-powered blender or mixer, combine the cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend these ingredients together until the mixture is smooth and fully combined.
- Stir in Remaining Ingredients: Transfer the cream cheese mixture to a large bowl. Add the remaining 1 cup of shredded cheese, the drained corn, crumbled feta or Cotija cheese, chopped jalapeno, chopped red onion, and fresh cilantro. Stir everything thoroughly to combine the flavors evenly.
- Assemble in Baking Dish: Pour the combined mixture into the prepared baking dish. For an extra cheesy topping, sprinkle a little more shredded cheese on the surface if desired.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese on top is melted, hot, and bubbling.
- Garnish and Serve: Once baked, garnish the dip with additional chopped cilantro, crumbled feta or Cotija cheese, and a drizzle or dash of hot sauce for an attractive, flavorful finish. Serve warm with chips, bread, or vegetable sticks.
Notes
- You can substitute sour cream with Greek yogurt or mayonnaise for a different tang or creaminess.
- Adjust the amount of jalapeno and hot sauce to customize the level of spiciness in the dip.
- Using fresh corn or thawed frozen corn will provide a fresher taste but canned works well for convenience.
- If you prefer a milder cheese flavor, use a Mexican cheese blend instead of pepper jack.
- For a richer flavor, consider using full-fat cream cheese and cheese varieties.
- This dip can be made ahead of time and baked right before serving to save prep time during gatherings.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican Street Corn Dip, Elote Dip, creamy corn dip, baked corn dip, appetizer, party dip, jalapeno dip, cheesy corn dip
