Mexican Street Corn Dip
This Mexican street corn dip is everything you love about elote - sweet, smoky corn, creamy sauce, and a little tang - turned into a warm, cheesy, scoopable dip. Perfect for parties, Cinco de Mayo, game day, or anytime you need a guaranteed crowd-pleaser. Need more? This dip scales like a dream - just double or triple for a crowd.
Ingredients
- 2 tablespoons olive oil
- 5 cups corn (fresh, frozen, or canned and drained)
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 8 ounces cream cheese, cubed, softened
- 1/2 cup Mexican crema, (see notes)
- 1/3 cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder, plus more for garnish
- Salt and pepper, to taste
- 1-2 tablespoons lime juice
- A few dashes hot sauce
- 1 1/2 cups shredded Mexican cheese blend (or Monterey Jack), divided
- 1/2 cup crumbled cotija cheese, divided
- 2 tablespoons chopped chives, optional
- 2 - 4 tablespoons chopped cilantro, optional
Instructions
- Preheat oven to 400°F.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the corn in an even layer and cook undisturbed for a couple minutes to develop char. Stir occasionally and cook until lightly charred, about 5–7 minutes.
- Reduce heat to medium, then add the butter and let it melt. Stir in the garlic and jalapeño and cook for 30–60 seconds, until fragrant.
- Lower the heat if needed, then add the cream cheese, Mexican crema, and mayonnaise. Stir until melted and smooth.
- Stir in the smoked paprika, chili powder, salt, pepper, lime juice and hot sauce, mixing until combined.
- Mix in 1 cup of the shredded cheese and half of the crumbled cotija.
- Top with remaining shredded cheese.
- Transfer skillet to the oven and bake for 10–15 minutes, until hot and bubbly.
- Remove from oven, let it cool slightly, then top with chives, cilantro (if using), remaining cotija and a sprinkle of chili powder.
- Serve warm with tortilla chips. You can also serve with lime wedges on the side so your guests can add an extra squeeze if they like.
Notes
- Mexican crema: A slightly tangy, pourable cream similar to a thinner, milder sour cream. It adds richness while keeping the dip smooth and scoopable. You can use sour cream in its place - just thin it with a splash of milk or cream so it has a similar consistency.
- Adjust the heat to your taste: keep it mild by removing jalapeño seeds and skipping hot sauce, or turn it up with extra jalapeño and a few generous glugs of hot sauce. You can even use canned green chilies instead of jalapeño for a milder version.
- Grill the corn in the summer for even more smoky flavor.
- Don’t rush the char - that’s where the flavor comes from.
- Use finely shredded cheese in the dip and thicker shreds on top for the best texture.
- Serve warm - this dip is at its creamiest and most irresistible when hot and melty.
Nutrition
Calories: 577kcal, Carbohydrates: 32g, Protein: 16g, Fat: 45g, Saturated Fat: 18g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 95mg, Sodium: 640mg, Potassium: 395mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1629IU, Vitamin C: 9mg, Calcium: 352mg, Iron: 1mg