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Easy Mexican Street Corn Dip (Elote Dip)

A close-up of a creamy, cheesy Mexican corn dip topped with melted cheddar and fresh chives in a white bowl.
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Make this creamy, cheesy Mexican Street Corn Dip for your next gathering. This simple fiesta-style appetizer is quick to prepare and always a crowd-pleaser when served with tortilla chips.

Ingredients

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  • 1 (15 ounce) can sweet 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 cheddar cheese, plus more for topping
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: Sliced jalapeños for garnish

Instructions

  1. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until the base is smooth and fully combined.
  2. Stir in the drained corn, drained Rotel, cheddar cheese, cotija cheese, cilantro, chili powder, cumin, and garlic powder into the cream cheese mixture. Mix well until all ingredients are evenly distributed.
  3. Season the dip with salt and pepper to your preference.
  4. Transfer the dip to a serving dish. If you plan to serve it warm, top with extra cheddar cheese and bake at 375°F (190°C) for 15 minutes until hot and bubbly. If serving cold, chill for at least 30 minutes before serving.
  5. Garnish with extra cotija cheese and optional jalapeño slices before serving. Serve this crowd pleasing dip with tortilla chips or sturdy crackers.

Notes

  • For a smoky flavor, use smoked paprika instead of some of the chili powder.
  • If you prefer a hot corn dip, you can bake this recipe as directed in step 4.
  • This dip tastes best when the flavors have time to meld; prepare it a few hours ahead if possible.

Nutrition

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