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–+ servings

Easy Mexican Street Corn Dip (Elote Dip)

All the irresistible flavors of traditional Mexican street corn transformed into a warm, creamy, bubbly baked skillet dip! Loaded with sweet charred corn, melted Monterey Jack, cotija cheese, jalapeños, and zesty lime, served hot with crispy tortilla chips.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizers, dinner, Snack
Cuisine: American, Mexican
Calories: 260
Ingredients Method Nutrition

Ingredients
  

Charred Corn Base
  • 4 cups sweet corn kernels (fresh, frozen thawed, or fire-roasted canned)
  • 1.5 tbsp butter or extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 medium jalapeño pepper, seeded and finely diced
Creamy Cheese Blend
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup sour cream or Mexican crema
  • 1/3 cup mayonnaise
  • 1.5 cups shredded Monterey Jack or Pepper Jack cheese (divided)
  • 1/2 cup crumbled Cotija or Queso Fresco cheese (divided)
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp fine sea salt
  • 1 large lime, juiced
Garnish & Dippers
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp Tajín seasoning or chili lime powder
  • 1 bag sturdy tortilla chips for serving

Method
 

Char the Corn
  1. Preheat your oven to 375°F (190°C). Melt butter in a large oven-safe cast iron skillet over medium-high heat. Add corn kernels and cook undisturbed for 4-5 minutes until deeply golden and blistered on the edges.
  2. Add minced garlic and diced jalapeño, cooking for 1 additional minute until fragrant. Remove from heat.
Mix & Layer
  1. In the skillet with warm corn, stir in softened cream cheese, sour cream, mayonnaise, 1 cup of Monterey Jack cheese, 1/4 cup of cotija cheese, chili powder, smoked paprika, cumin, salt, and lime juice until thoroughly blended and creamy.
  2. Smooth the top and sprinkle with the remaining 1/2 cup Monterey Jack cheese and remaining 1/4 cup cotija cheese.
Bake & Broil
  1. Bake at 375°F for 12 to 15 minutes until hot, bubbly, and cheese is completely melted. Broil on HIGH for 2 minutes for golden browned spots.
  2. Sprinkle with freshly chopped cilantro and Tajín seasoning. Serve piping hot with crisp tortilla chips!

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 14gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 45mgSodium: 420mgPotassium: 230mgFiber: 2gSugar: 4gVitamin A: 480IUVitamin C: 14mgCalcium: 210mgIron: 0.9mg

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