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Easy Creamy Mexican Street Corn Dip (Elote Dip)

Close-up of creamy Mexican street corn dip topped with cotija cheese, chili powder, and fresh cilantro.
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Make this quick, cheesy, and tangy Mexican Street Corn Dip on the stovetop. It delivers authentic elote flavor and is perfect for parties or game days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 (15 ounce) cans sweet corn, drained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup crumbled cotija cheese, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • For Garnish: Extra cotija cheese, lime wedges, chili powder

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the drained corn, chili powder, cumin, and cayenne pepper (if using). Cook for 3 minutes, stirring occasionally.
  4. Reduce the heat to low. Add the cubed cream cheese and stir constantly until it melts and coats the corn mixture.
  5. Stir in the sour cream and mayonnaise until the dip is smooth and creamy.
  6. Add 3/4 cup of the Monterey Jack cheese and 1/4 cup of the cotija cheese. Stir until the cheese is fully melted and the dip is hot and bubbly.
  7. Remove the skillet from the heat. Stir in the lime juice and fresh cilantro.
  8. Transfer the dip to a serving bowl. Top with the remaining Monterey Jack cheese and cotija cheese. Garnish with a sprinkle of chili powder.
  9. Serve immediately with tortilla chips, sturdy crackers, or vegetable sticks.

Notes

  • For a baked version, transfer the mixture (before adding final cheese topping) to an oven-safe dish, top with remaining cheese, and bake at 375°F for 10-15 minutes until golden and bubbly.
  • You can substitute Mexican crema for the sour cream for a slightly richer texture.
  • If you prefer a smoky flavor, use smoked paprika instead of some of the chili powder.

Nutrition

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