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Creamy Elote Corn Dip

Creamy elote corn dip with warm, cheesy Mexican street corn flavors—sweet corn, cotija, Monterey Jack, lime, and spices baked until hot and bubbly. Perfect as a party appetizer for gatherings with tortilla chips.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Dip
  • 4 cup corn kernels fresh, frozen, or canned
  • 1 tbsp butter
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup cotija cheese, crumbled
  • 1 cup Monterey Jack cheese, shredded
  • 1 jalapeño, finely diced
  • 2 garlic, minced use 2 cloves
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 lime juice juice of 1 lime
  • 2 tbsp chopped cilantro
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For serving
  • 1 tortilla chips
  • 1 crackers
  • 1 fresh vegetables

Equipment

  • 1 large skillet
  • 1 sheet pan

Method
 

Cook the corn
  1. Melt butter in a large skillet over medium-high heat. Let it melt and foam slightly, about 30 seconds, so the corn can sear.
  2. Add corn and cook for 5–7 minutes until lightly charred. Stir occasionally and watch for golden edges and a few darker spots.
  3. Stir in garlic and jalapeño and cook for 1 minute. Keep it moving and stop when the garlic is fragrant and the jalapeño softens.
  4. Remove from heat. Set the skillet aside and let the corn mixture cool slightly before mixing.
Mix and bake
  1. In a large bowl, combine mayonnaise, sour cream, chili powder, paprika, cumin, lime juice, salt, and pepper. Mix until smooth and evenly speckled with spices.
  2. Stir in corn mixture, cotija cheese, Monterey Jack cheese, and cilantro. Fold gently until the cheeses distribute and the dip looks thick and creamy with visible corn.
  3. Transfer mixture to a baking dish. Spread it into an even layer so it bakes uniformly.
  4. Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly. Look for bubbling around the edges and a lightly melted, glossy top.
  5. Garnish with extra cotija, cilantro, and chili powder. Add while warm so the toppings adhere and stay aromatic.
  6. Serve warm with tortilla chips. Offer tortilla chips on the side for scooping immediately.

Notes

Pro tip: If using canned corn, drain well to prevent a watery dip. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended due to texture changes in the dairy. For a slightly lighter option, use low-fat sour cream and mayonnaise and keep the bake time the same for best melt.