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Easy Mexican Street Corn Dip (Elote Dip)

A close-up of creamy, cheesy street corn dip topped with crumbled white cheese, chili powder, and fresh cilantro.
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This recipe delivers the bold, creamy, and zesty flavors of Mexican street corn in a simple, crowd-pleasing dip perfect for game days or parties.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Juice of 1 lime
  • For Garnish: Extra cotija cheese, chili powder, lime wedges

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit if you prefer a hot dip, or skip this step for a cold dip.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, cilantro, chili powder, cumin, cayenne pepper (if using), and lime juice. Mix everything well to combine all ingredients.
  4. If serving hot, transfer the mixture to a small oven-safe baking dish. Top with the crumbled cotija cheese.
  5. Bake the hot dip for 15 to 20 minutes, or until bubbly and the cheese is melted. If serving cold, chill for at least 30 minutes before serving.
  6. Garnish the top with extra crumbled cotija cheese and a light dusting of chili powder.
  7. Serve your street corn dip warm or cold with tortilla chips or vegetable sticks.

Notes

  • For an authentic Elote flavor, lightly char the drained corn kernels in a dry skillet over medium-high heat before mixing them into the dip base.
  • If you are using a Crockpot, combine all ingredients (reserving half the cotija for topping) and cook on low for 2 hours or high for 1 hour, stirring occasionally.
  • This dip is excellent made ahead of time. Prepare the entire mixture, cover, and refrigerate up to 24 hours. Add 10 minutes to the baking time if baking cold.

Nutrition

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