If you love the bold, zesty flavors of elote (Mexican street corn), then this Hot Mexican Street Corn Dip is about to become your new favorite party dish! Creamy, cheesy, and packed with smoky, spicy goodness, this dip takes all the best parts of classic street corn and turns it into a warm appetizer. Whether you’re serving it at a game day gathering, taco night, or just craving something irresistibly good, this dip is it!
Grab your chips, because this dip won’t last long, trust us!
Helpful Tips
- Use canned corn – To make this dip quick and easy used canned corn. If you have the time try using fresh grilled corn to add a slightly smoky touch.
- Tone down the spice – If you don’t like a lot of spice, remove the membrane and seeds from the inside of the jalapeno.
- Heap on the toppings – Once the dip is baked, add on chopped cilantro, jalapeno, and cotija.
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Hot Mexican Street Corn Dip
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 cup pepper jack cheese shredded
- 15 ounces canned corn drained and rinsed
- 2 tablespoon red onion chopped
- 1/4 cup Cotija cheese crumbled
- 1 jalapeno pepper chopped (seeds removed for less heat)
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat oven to 375°F(190°C). Lightly grease an 8×8” baking dish.
- Combine the mayo, sour cream, lime juice, chili powder, pepper jack cheese, corn, red onion, half of the cotija, and half of the jalapeno peppers in the baking dish. Stir to combine.
- Bake for 20 minutes. Garnish with the remaining Cotija, jalapenos, and cilantro. Serve with corn chips.
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.