A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat! SO EASY and ready in 20 minutes!! Perfect for parties, potlucks, tailgating, or your next FIESTA!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dips & Condiments
Cuisine: Mexican
Keyword: corn dip recipe, elote corn dip, hot Mexican corn dip, mexican corn dip, mexican corn dip recipe, mexican street corn dip, street corn dip
Servings: 8
Calories: 443kcal
Author: Averie Sunshine
Ingredients
two 15-ounce cans canned corndrained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay)
½cupMexican crema or sour cream
½cupmayonnaise
4cupsshredded cheesedivided (I used white cheddar; use your favorite Mexican shredded cheese blend)
1serrano chile or jalapeno pepperseeds removed and diced very small; or to taste (serrano is hotter than jalapeno)
2 to 3tablespoonslime juice
1teaspoonchili powder
1teaspoonsmoked paprika or paprika
½teaspoonfreshly ground black pepperor to taste
2 to 3tablespoonsfresh cilantro for garnishingor to taste
Instructions
Preheat oven to 400F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.
To a large bowl, add the corn, crema, mayo, 2 cups of cheese, serrano or jalapeno (note that this dip is not hot nor spicy, rather the serrano or jalapeno just add a tiny touch of heat and flavor but use jalapeno if you're very heat sensitive or use half of one), lime juice, chili powder, paprika, pepper, and stir to combine. Turn mixture out into prepared baking dish.
Evenly top with the remaining 2 cups cheese.
Bake for about 20 to 25 minutes, noting that if you don't like much color or browning on your cheese, start checking after 15 minutes. Keep a very close eye on it in the last 5 minutes of baking because the cheese will start browning at a very rapid rate. Mine was done and quite golden browned at 22 minutes. All cheeses melt and brown as different times and rates so watch your dip and not the clock.
Evenly garnish with cilantro and serve immediately with tortilla chips. Dip is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Notes
1. I have not made this recipe with any other options other than full-fat Mexican crema, although sour cream will be fine. I don't know about Greek yogurt and how it will taste,2. I know some people are not fans of mayo, however in this recipe there is no substitute for it. The recipe does not taste strongly of mayo at all. Most good creamy/cheesy dips do have some mayo in them because it just works so well. 3. I haven't made this dip in a slow cooker but if not having golden browned cheese is not an issue and just having melted cheese is fine, you could combine all ingredients in your slow cooker, cook it, and keep it on the lowest setting to keep the dip warm for a potluck or tailgating situation.