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Creamy Baked Elote Dip: The Best Mexican Street Corn Dip for Parties

Close-up of a bubbling, cheesy elote dip served hot in a cast iron skillet with tortilla chips visible nearby.
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Make this creamy baked Elote Dip, inspired by Mexican street corn. This easy, cheesy appetizer is perfect for game days, tailgates, or any gathering where you need a crowd-pleasing dip.

Ingredients

Scale
  • 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
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup finely chopped red onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Juice of 1 lime
  • Tajin seasoning, for sprinkling
  • Tortilla chips, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or an 8×8 inch baking dish.
  2. In a large bowl, combine the drained corn, drained Rotel, softened cream cheese, sour cream, and mayonnaise. Mix until the ingredients are smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, and 1/2 cup of the Cotija cheese.
  4. Add the chopped cilantro, red onion, chili powder, cumin, garlic powder, and lime juice to the mixture. Stir everything together until it is fully combined.
  5. Transfer the mixture to your prepared skillet or baking dish. Spread the dip evenly.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.
  7. Remove the dip from the oven. Sprinkle the top with the remaining Cotija cheese and a light dusting of Tajin seasoning.
  8. Serve the warm Elote Dip immediately with tortilla chips or fresh vegetables.

Notes

  • For a richer flavor, you can roast the drained corn in a dry skillet over medium heat for 5 minutes before mixing it into the dip base.
  • If you prefer a spicier dip, add 1/4 teaspoon of cayenne pepper or use a spicy Rotel variety.
  • This dip is excellent made in a slow cooker on low for 2 hours if you are serving it at a party and need to keep it warm.

Nutrition

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