Mexican Street Corn Dip (Elote Dip) Recipe
This creamy and flavorful Mexican Street Corn Dip, also known as Elote Dip, combines the zest of lime, the heat of jalapenos, and the tangy richness of cheeses for a perfect party appetizer. Featuring a blend of cream cheese, sour cream, cheddar-style pepper jack, and feta cheese with fresh corn and spices, it’s a warm, cheesy dip that captures the essence of Mexican street corn served right from your oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Dairy & Cheese
- 16 oz. low-fat cream cheese (room temperature, 2 bricks)
- ½ cup sour cream (Greek yogurt or mayo can also be used)
- 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for milder flavor)
- 4 oz. low-fat feta cheese (or Cotija cheese, crumbled)
Produce
- 2 cloves garlic (minced)
- 1 jalapeno pepper (chopped, seeds optional for spice level)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
- 2 tbsp fresh lime juice (from 1 lime)
Other
- 2 tbsp hot sauce
- 30 oz. canned corn (fully drained and rinsed, approx. 2 cans; fresh or defrosted frozen corn can also be used)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray to prevent sticking and set it aside.
- Blend the base: In a high-powered blender or mixer, combine the room temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend these ingredients until you achieve a smooth, fully combined mixture that forms the creamy base of the dip.
- Mix the ingredients: Transfer the creamy cheese mixture into a large bowl. Add the remaining 1 cup of shredded pepper jack cheese, fully drained and rinsed corn, crumbled feta cheese, chopped jalapeno pepper, chopped red onion, and fresh cilantro. Stir thoroughly to evenly distribute all ingredients throughout the mixture, ensuring every scoop will be flavorful.
- Prepare for baking: Pour the combined mixture into the prepared 9×13-inch baking dish, spreading it out evenly. Optionally, sprinkle additional shredded cheese on top to boost cheesiness and create a golden crust once baked.
- Bake the dip: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is hot, melted, and bubbly, with lightly browned edges.
- Garnish and serve: Remove the dip from the oven and garnish with extra chopped cilantro, crumbled feta cheese, and a drizzle of hot sauce to add freshness and extra kick. Serve warm with tortilla chips, crackers, or vegetable sticks for dipping.
Notes
- You can substitute sour cream with Greek yogurt or mayonnaise for a slight variation in creaminess and tang.
- Using fresh corn or defrosted frozen corn is a great alternative to canned corn and will offer a fresher flavor.
- Adjust jalapeno seeds according to your spice preference; removing them significantly reduces heat.
- For a milder dip, swap pepper jack cheese with a Mexican blend cheese or mild cheddar.
- This dip can be made ahead and refrigerated; reheat in the oven before serving to restore its creamy texture.
- Pairs well with tortilla chips, toasted baguette slices, or vegetable crudités.
Keywords: Mexican street corn dip, Elote dip, creamy corn dip, spicy cheesy dip, party appetizer, baked dip, jalapeno dip
