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Easy Baked Mexican Street Corn Dip: The Ultimate Creamy Elote Dip

Close-up of a freshly baked, cheesy street corn dip in a white casserole dish with a serving removed.
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This **Best Mexican Street Corn Dip** recipe transforms the bold flavors of elote into a creamy, cheesy, scoopable appetizer perfect for game day or any party. It is a **Crowd Pleaser Dip** that bakes up hot and irresistible.

Ingredients

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  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can Rotel, 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 crumbled cotija cheese (or extra Parmesan)
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup pickled jalapeños, drained and chopped (optional, for **Spicy Corn Dip**)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Tortilla chips or vegetable sticks for serving

Instructions

  1. Preheat your oven to 375°F (190°C). 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 Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the 1 cup of Monterey Jack cheese, Parmesan cheese, cilantro, red onion, jalapeños (if using), chili powder, smoked paprika, cumin, and cayenne pepper. Mix well to combine all ingredients.
  4. Squeeze in the lime juice and season with salt and pepper. Taste the mixture and adjust spices as needed for your preferred level of zest or spice.
  5. Transfer the mixture to your prepared baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
  7. Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra cotija cheese or a sprinkle of chili powder if desired.
  8. Serve this **Warm Dip Recipe** immediately with your favorite tortilla chips or fresh vegetables.

Notes

  • For a **Crockpot Corn Dip** variation, combine all ingredients (except the topping cheese) in a slow cooker. Cook on low for 2-3 hours or high for 1 hour. Top with cheese and cook until melted.
  • To achieve a richer flavor, roast the corn kernels in a dry skillet over medium-high heat until lightly charred before mixing them into the dip base.
  • If you prefer a **Cold Street Corn Dip**, skip the baking step. Chill the mixed dip for at least 2 hours to allow the flavors to meld before serving.

Nutrition

Find it online: https://gourmetgaze.com/easy-baked-mexican-street-corn-dip-elote/