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Easy Baked Mexican Street Corn Dip (Elote Dip)

A close-up of freshly baked street corn dip in a clear glass baking dish, topped with melted cheese, cilantro, and chili flakes.
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Make this creamy, cheesy Mexican Street Corn Dip for your next gathering. This hot dip captures the bold, zesty flavors of elote in a simple, crowd-pleasing appetizer perfect for game day or parties.

Ingredients

Scale
  • 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 grated Parmesan cheese
  • 1/2 cup cotija cheese, crumbled (or substitute with more Parmesan)
  • 1/2 cup finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • Tortilla chips, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a 10-inch 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 ingredients are mostly smooth.
  3. Stir in 1 cup of Monterey Jack cheese, Parmesan cheese, cotija cheese, cilantro, chili powder, cumin, smoked paprika, and cayenne pepper, if using. Season with salt and pepper. Mix well to combine all ingredients for this street corn dip.
  4. Spread the mixture evenly into your prepared baking dish or skillet.
  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 on top is melted and lightly golden.
  7. Let the dip cool for 5 minutes before serving warm with your favorite tortilla chips.

Notes

  • For a smoky flavor, roast the corn briefly in a dry skillet over medium-high heat until lightly charred before mixing it into the dip base.
  • If you prefer a slow cooker corn dip, combine all ingredients (except the topping cheese) and cook on low for 2-3 hours or high for 1-1.5 hours, topping with the remaining cheese for the last 15 minutes.
  • You can substitute turkey bacon for a richer flavor profile if desired.

Nutrition

Find it online: https://delishcraze.com/easy-street-corn-dip-party-hit/