Mexican Street Corn Dip
Hot Mexican street corn dip has all the flavors of elote in a creamy, cheesy, bakeable form. Charred corn, melty cheese, and a hint of lime make it the first thing gone at any party.
Servings: 8 servings
Ingredients
- 1 tablespoon butter
- 3 cups corn kernels 2 cans (drained) or frozen or fresh
- 12 ounces cream cheese 1 ½ blocks, softened
- ⅓ cup mayonnaise
- 1 cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- Juice from 1 lime
- 1 ½ cups shredded pepper jack cheese divided
- 4 ounce can green chiles drained slightly
- ¼ cup cilantro leaves finely chopped, plus more for garnish
- 3 green onions thinly sliced (1 tablespoon reserved for garnish)
- ½ cup cotija cheese for garnish if desired
- Hot sauce a few dashes for heat if desired
Instructions
- Preheat the oven to 350°F. Spray a 2-quart oval baking dish with nonstick cooking spray.
- In a large cast iron skillet, melt the butter over medium-high heat. Add the corn and cook, stirring occasionally, for several minutes until most of the kernels develop a char. Set aside. Work in batches if needed. (No cast iron? See the oven method in the notes.)
- In a large bowl, combine the cream cheese, mayo, sour cream, lime juice, garlic powder, and chili powder. Gently mix in the charred corn, green chiles, 1 cup of the pepper jack, the green onions, and the cilantro.
- Spread into the prepared baking dish and sprinkle the remaining pepper jack on top.
- Bake for 15 to 20 minutes, until golden and bubbly. For a more golden top, add a few minutes under the broiler.
- Garnish with the reserved cilantro, corn, and cotija. Serve hot with tortilla chips.
Notes
- Oven-roasted corn: Spread 3 cups of corn on a baking sheet, toss with a tablespoon of olive oil and a little salt, and roast at 400°F for about 20 minutes. Frozen vs. thawed corn may need slightly more or less time.
- Drain well: Pat canned or thawed corn dry before charring to keep the dip from going runny.
- Make ahead: Mix and refrigerate up to 24 hours before baking.
- Keep it warm: Hold the baked dip in a slow cooker set to warm for parties.
- Storage: Fridge for 3 to 4 days, tightly covered. Freezing isn't recommended.
- Cast iron option: You can bake and serve the dip in an oven-safe cast iron skillet.
Nutrition
Calories: 423kcal | Carbohydrates: 15g | Protein: 11g | Fat: 36g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 613mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1157IU | Vitamin C: 7mg | Calcium: 290mg | Iron: 1mg
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