This crowd pleasing appetizer is the best and easiest Mexican Street Corn Dip. Think Mexican street food in a convenient, shareable dip!
This delicious, creamy base sprinkled with toppings, cheese and cilantro makes it perfect for backyard parties, family gatherings or just a tasty weekend appetizer.
This recipe is so fresh and vibrant, and bursting with all the traditional flavors elote brings.
What makes recipes like this so much fun is customizing them. Don’t like spice? Just omit the jalapeños. Do you love authentic Mexican cheese like queso fresco or cotija? Then add that instead of cheddar.
Not only can you enjoy this dip with your favorite tortilla chips, but we have also enjoyed it with toasty sourdough french bread or spread over a grilled hot dog.
We absolutely love this recipe as is and every time I bring this to a gathering, it becomes the talk of the party. My friends have been asking for me to finally post this recipe, so here it is in all its glory 🙂
Whether you’re hosting a summer backyard barbecue, looking for a delicious new appetizer, need to make something for football Sunday or craving the taste of Mexico, this dip is sure to be a hit with all who have the pleasure of trying it!
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Ingredients to make The Best Mexican Street Corn (Elote) Dip Recipe
- Cream Cheese
- Sour Cream
- Garlic
- Lime Juice
- Corn
- Shallot or Red Onion
- Jalapeno
- Feta or Cotija Cheese
- Cheddar Cheese
- Cilantro
- Chili Powder, Cumin, Paprika, Salt and Pepper
How to make The Best Mexican Street Corn (Elote) Dip Recipe
- Combine softened cream cheese, sour cream, minced garlic, lime juice and spices together with either a stand or hand mixer.
- Add to a 9×13 pan and spread mixture evenly across the bottom.
- Optional step: In skillet over medium heat, roast canned or frozen corn in 1 tablespoon of oil until the kernels begin to pop and char. This offers an authentic elote vibe, but you don’t have to do this extra step if you don’t want to.
- Spread corn, shallot/onion, and jalapeno evenly over dip. Bake at 425 degrees F for 10 minutes. Add cheddar cheese and bake additional 5 minutes.
- Optional: Broil for 1-2 minutes to crisp top.
- Remove from oven and sprinkle over feta/cotija cheese and cilantro. Serve with your favorite tortilla chips. Enjoy!
Tips for the The Best Mexican Street Corn (Elote) Dip Recipe
Spice Level: Adjust the jalapeño to control the heat. For a mild dip, either omit the jalapeño seeds or the jalapeño all together. For more heat, keep the seeds in and add a pinch of cayenne pepper to the creamy base with the rest of the spices.
Cheese Substitutes: Do you prefer the authenticity of Mexican cheese like cotija or queso fresco because of the salty crumbly texture? Just replace the cheddar cheese with your preferred cheese. They will all brown up and broil nicely to give the tip that charr broiled finish.
Shredded Cheese: I recommend shredding your own cheddar cheese. Pre shredded cheese in a package from the store does not melt well because of the added anti-caking agents. So I recommend buying an 8oz block of your favorite cheddar cheese to shred for this recipe. Here is my favorite, easy cheese grater I highly recommend!
Make ahead: You can prepare the creamy base of this dip a few days ahead of time. Just keep it covered in the fridge. When you’re ready to serve just spread into your skillet to warm it up, then add all the toppings before baking.
Enjoy hot or cold: I actually enjoy this dip both hot and cold. If you choose to keep it cold, simple mix the cream cheese layer together, spread into a 9×13 pan then add the toppings. This makes it a nice option for preparing ahead and just removing from the fridge to eat immediately without baking.
The Best Mexican Street Corn (Elote) Dip Recipe
Think Mexican street food in a convenient, delicious, shareable dip making it perfect for backyard parties, family gatherings, football Sunday or just a tasty weekend appetizer.
Ingredients
- 1 1/2 Bricks Cream Cheese, softened
- 1/2 cup Sour Cream
- 2-3 minced Garlic cloves
- 1 Lime, juiced
- 1 Can of Corn, drained (frozen works too)
- 1/2 shallot or red onion, finely minced
- 1 Jalapeno, finely chopped
- 4oz Feta or Cotija Cheese
- 2 cups shredded Cheddar Cheese
- 1 bunch of Cilantro leaves, chopped
- 1 tsp of each: chili powder, cumin, paprika
- 1 tsp Salt and 1/4 tsp pepper
- Tortilla Chips (To serve with)
Instructions
- Combine softened cream cheese, sour cream, minced garlic, lime juice, chili powder, cumin, paprika, salt and pepper together with an electric mixer.
- Add to a 9x13 pan and spread mixture evenly across the bottom.
- Optional: In skillet over medium heat, roast corn in 1 tablespoon of oil until the kernels begin to pop and char, takes about 5-8 minutes. Season with salt and pepper. *This offers an authentic elote vibe, but you don't have to do this extra step, you can simply add the corn without roasting.
- Spread corn, minced shallot/onion, and finely chopped jalapeno evenly over cream cheese dip. Bake at 425 for 10 minutes. Add cheddar cheese and bake additional 5 minutes.
- Optional: Broil for 2-3 minutes to bubble cheese on top, watch closely because it goes quickly.
- Remove from oven and sprinkle over feta/cotija cheese and cilantro. Serve with your favorite tortilla chips. Enjoy!
- Try This: Want to enjoy this dip cold? Follow directions above but omit the baking--equally delicious!
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