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Amazing Baked Mexican Street Corn Dip: A 1-Bowl Wonder

Baked Mexican Street Corn Dip
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This dip is a hot, cheesy, and crowd-pleasing appetizer, perfect for a party or game day. It’s an easy-to-make-ahead dip version of elote, designed to be served with tortilla chips.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 cups fresh or frozen corn kernels
  • 1/2 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for less heat)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 brick (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled cotija cheese, plus more for topping
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons fresh lime juice
  • Salt and black pepper to taste
  • Tortilla chips, for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Melt butter in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 5-7 minutes.
  3. Stir in red onion, garlic, and jalapeño (if using). Cook for another 3-4 minutes until softened.
  4. Add chili powder and smoked paprika. Stir and cook for 1 minute until fragrant.
  5. Remove from heat and transfer the corn mixture to a large mixing bowl.
  6. Add softened cream cheese, sour cream, mayonnaise, 1/2 cup cotija cheese, 1/4 cup cilantro, and lime juice to the bowl with the corn.
  7. Stir everything together until well combined. Season with salt and pepper to taste.
  8. Spoon the dip into a 9×9 inch baking dish or a medium oven-safe skillet.
  9. Bake for 20-25 minutes, or until bubbly and heated through.
  10. Remove from oven. Sprinkle with additional crumbled cotija cheese and fresh cilantro before serving.
  11. Serve hot with tortilla chips.

Notes

  • For a spicier dip, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
  • If using frozen corn, thaw it before cooking for best results.
  • You can prepare the dip mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, transfer to a baking dish and bake as directed.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition

Find it online: https://whiskdaily.com/baked-mexican-street-corn-dip/