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Baked Mexican Street Corn Dip in a dish toped with jalapeño, cilantro and cojita cheese with tortilla chips.
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Mexican Street Corn Dip

This Mexican Street Corn dip brings traditional "elote" flavors into a dip that is easy to make and fun to serve. It is creamy, crunchy, and bursting with delicious flavor!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Dip, Snack
Cuisine: Mexican/Spanish
Keyword: Mexican Street Corn Dip, Street Corn Dip
Servings: 8 servings
Calories: 301kcal
Author: Erica Walker

Ingredients

  • 1 yellow onion chopped finely
  • 1 tablespoon avocado oil (or cooking oil)
  • 2 1/2 cups corn (fresh cooked (grilled) corn is best - can also use canned, about 2 cans, divided)
  • 2 tablespoons chopped jalapeno (optional)
  • salt and pepper (to taste)
  • 2 teaspoons tajin (or to taste, plus a little for garnish)
  • 8 ounces cream cheese (softened)
  • 1 cup pepper jack cheese
  • 2 tablespoons hot sauce (Tapatio, Cholula, Franks, or Valentinas -- or favorite hot sauce)
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 cup Cotija cheese (crumbled)

Instructions

  • Heat oil in large skillet and sauté the chopped onion for 5-7 minutes or until soft and lightly caramelized.
    Skillet with grilled chopped onions.
  • Reserve 1/2 cup corn. Add 2 cups corn and jalapeño (optional) and sauté until corn is warm.
    Skillet with grilled corn, onion and jalapeño.
  • Add salt, pepper, and 2 teaspoons tajin. Stir until combined.
    Skillet with seasoning on grilled corn mixture.
  • Add cream cheese, pepper jack cheese, and hot sauce and stir until combined and melted. Remove from heat and add mayo, sour cream, and lime juice.
    Skillet with corn and cheeses.
  • Prepare an 9x9 baking dish with cooking spray and pour the corn mixture in.
    Baking dish with unbaked Mexican Street Corn Dip.
  • Bake at 375℉ for 15 minutes or until bubbly. Garnish with remaining corn, Cotija, tajin, and cilantro. Serve warm with tortilla chips.
    Baked Mexican Street Corn Dip in a dish toped with jalapeño, cilantro and cojita cheese.

Video

Notes

  • For a more creamy dip, add another 8-ounce block of cream cheese. 

Nutrition

Calories: 301kcal | Carbohydrates: 15g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 572mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 1mg